STEAK TATAKI RECIPES

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

Steps:

• 1. Heat your oven to 200C. To make the tataki sauce, mix together the soy sauce, sake and mirin.

  2. Trim the beef of any sinew and visible fat and season well with salt and pepper. Heat an ovenproof frypan over high heat and fry the beef in the vegetable oil on all sides until well browned. Add the tataki sauce and roll the beef through it to coat it.

  3. Place the whole pan in the oven and cook for five minutes. Roll the beef through the sauce again, then remove to a tray and pour over any sauce remaining in the pan. Cover with cling film and refrigerate for at least 45 minutes.

  4. Roll the beef through the sauce again, then slice it very thinly (just a few millimetres) and arrange on a plate. Drizzle over the remaining sauce and serve with small piles of the chopped chives and the grated ginger and garlic.