BEEF SASHIMI RECIPES

Steps:

• Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
• Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
• Remove the filet and drain well on paper towels, patting the meat dry.
• In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
• In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
• In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
• With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Steps:

• For the sushi rice: Rinse the rice under running water in a colander until the water runs clear.
• In a saucepan, bring the rice, kelp, and water over high heat. Cover the pan and let the rice cook over very low heat rice, about 10 minutes. Pull the pan from the heat and let the rice steam for 3 to 5 minutes.
• Heat the rice vinegar in a small saucepan and mix with salt and sugar.
• Pour the rice into a bowl and remove the seaweed. Pull a pair of cooking chopsticks cross-wise through the rice while slowly pouring in the vinegar mixture. Simultaneously fan the rice to cool it quickly to room temperature and to give it a nice shine.
• Shape the sushi rice with wet hands into 8 elongated ovals. Sprinkle the beef fillet slices with a little lemon juice. Season with salt and pepper. Drape the beef fillet slices over the rice ovals. To serve, cut the remaining lemon into slices and garnish each beef nigiri with 1/2 slice of lemon. Serve on a plate.