Beef Tataki – Seared Steak with Garlic Crisps & Umami Dressing

1 rump steak (approx. 300-400g)
Salt
Black pepper
2-3 tablespoons vegetable oil
3-4 garlic cloves, very finely sliced
2 spring onions, finely sliced
1 teaspoon toasted sesame seeds

The Dressing
60ml sake
2 tablespoons light soy sauce
1 tablespoon caster sugar
Juice of 1 lime

PREPARATION

1. Finely slice the garlic as thinly as possible. Heat vegetable oil in a small pan over medium heat and shallow fry the garlic until lightly golden. Remove immediately with a spoon and drain on paper towel. Reserve the garlic oil for later use.
2. Pat the steak completely dry with kitchen paper to remove excess moisture. Season generously with salt and black pepper.

COOKING

1. Heat a clean pan over very high heat until lightly smoking. Add a small amount of oil and place the steak into the pan. Sear for 1-2 minutes on each side until a deep caramelised crust forms, keeping the centre rare to medium rare. Remove and rest for several minutes.
2. While the steak rests, mix together the sake, light soy sauce, caster sugar and lime juice. Stir well until the sugar fully dissolves. Taste and adjust lime if needed for balance.
3. Trim any excess gristle from the rested steak. Slice very thinly against the grain. Arrange neatly on a plate and spoon over any resting juices.
4. Pour the dressing generously over the sliced beef. Top with crispy garlic, spring onions and toasted sesame seeds. Serve immediately.

School of Wok Tips

• Always pat the steak dry before searing to achieve a proper crust.
• Use very high heat and cook quickly to keep the centre rare.
• Remove the garlic from the oil just before it reaches your desired colour as it continues cooking after removal.
• Slice the beef against the grain for maximum tenderness.

FAQs

What cut of beef is best for tataki?
Rump steak works well for flavour and texture, but fillet can also be used for a softer finish.

Can I make this ahead of time?
It is best served fresh, but you can prepare the dressing and garlic in advance. Slice the steak just before serving.

What should the centre look like?
The middle should be rare to medium rare with a well-seared crust on the outside.