Japanese Beef Tataki

• 200g fillet or rump steak
• Salt & pepper
• 2-3 spring onions
• 1 Tbsp toasted sesame seeds
• 6 cloves of garlic

Dressing

• 60ml sake
• 40ml light soy sauce
• 1 Tbsp caster sugar
• 2 Tbsp fresh lime juice

• Thinly slice the garlic and set aside.

• Pat the steak with a paper towel to remove excess moisture.

• Season the steak with salt and pepper, ensuring both sides are evenly coated.

• In a mixing bowl, make the dressing by mixing all the sauce ingredients together in a bowl.

• Thinly slice the spring onions.

• Heat a pan over medium-high heat and add oil for frying.

• Once the oil is hot, add the sliced garlic and fry until golden brown. Remove the garlic from the pan and set it aside on a paper towel to drain excess oil.

• In the same pan, sear the seasoned steak on each side for 1-2 minutes, or until nicely caramelized. Adjust the cooking time based on your desired level of doneness.

• Once seared, remove the steak from the heat and allow it to rest for a few minutes.

Serve

• Once the steak has rested, thinly slice it and artfully arrange the slices on a plate. Drizzle the prepared sauce over the sliced steak, ensuring each piece is evenly coated, creating a tantalizing blend of flavours. To add a burst of freshness and visual appeal, sprinkle the top of the steak with sliced spring onions, crispy fried garlic, and toasted sesame seeds. This final touch adds an extra layer of flavour and a delightful garnish, making your beef tataki a stunning and mouth-watering dish.