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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.

Servings 8
Author Sho Kamio

Ingredients

  • 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)

Instructions

  1. 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.
  2. In a small bowl, mix together the tamari, vinegar, lemon juice, garlic, sesame oil, and a few grindings of pepper. Set the sauce aside.
  3. 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.