Beef tataki with tamari

Thanks to Daniela Bystrická from Entrée for another fantastic recipe and for introducing us to the word “tataki”! If you were like us and only vaguely associated it with “tatanka” from Dances with Wolves… don’t worry, you’re not alone.

Tataki is a Japanese cooking technique. According to legend, it was invented in the 17th century by a samurai from Tosa in Kochi Prefecture after encountering European travelers who cooked food on a grill at very high temperatures.

The secret of tataki is a very hot pan, which allows for rapid searing. The result: meat or fish that is seared on the outside, raw and juicy on the inside.

Here’s a delicious way to try it with beef (and our pea tamari)…

Ingredients:

• Beef steak (Teres Major) – 250 g
• Tomato – 240 g
• Sun-dried tomatoes – 40 g
• Shallot – 25 g
• Pea tamari – 3 tablespoons
• Lime juice – 1 tablespoon
• Lime zest – from ½ lime
• Mirin – 5 cl
• Coriander – 1 handful
• Chives – 1 handful
• Mint – 1 handful
• Maldon salt – a pinch

Method:

1. Sear the steak quickly in a hot pan, about 2 minutes per side.
2. Let it rest briefly, brush with mirin, and meanwhile prepare the salsa.
3. Finely chop the tomatoes, shallots, and herbs.
4. Season the salsa with tamari and lime juice.
5. Slice the steak thinly, place over the tomato salsa, and sprinkle with Maldon salt.

Simple, fast, and you’ll see how delicious it is!