Sho Kamio of Iyasare restaurant in Berkeley, California uses wagyu beef for this sashimi-like steak dish with a tangy-savory vinaigrette. The result is a restaurant-quality gluten free beef tataki dish.
Beef Tataki Gluten-Free Recipe
Sho quickly sears it directly on hot coals, wipes away any coal residue, and serves it extra-rare. Here, we use tenderloin— also excellent—and a superhot pan. If you prefer your meat more well-done, sear the steak a few extra minutes on each side.
- 1-1/2 pounds beef tenderloin, halved crosswise
- Kosher salt and freshly ground pepper
- 2 tablespoons tamari
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 1 tablespoon toasted sesame oil
- White sesame seeds, for garnish
- Small handful mizuna leaves, for garnish (optional)
- 1/8 cup shaved red onion, for garnish (optional)
- Kaiware, daikon radish sprouts, for garnish (optional)
Generously season the beef with salt and pepper. Heat a cast-iron or heavy stainless steel pan or grill pan over high heat. Sear each side of the beef just long enough to brown but not cook through, about 2 minutes per side. Set aside to cool.
In a small bowl, mix together the tamari, vinegar, lemon juice, garlic, sesame oil, and a few grindings of pepper. Set the sauce aside.
With a very sharp knife, slice the steak into very thin pieces and arrange them on a platter. Drizzle with the sauce, garnish with the sesame seeds, mizuna, red onion, and radish sprouts, and serve.
Photography Emma K. Morris