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

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.