Chef Marcelo Hisaki Aussie Beef Tataki with Toasted Sesame-Garlic Sauce
- Prep time 30Min
- Cook time 10Min
- Technique Sear
- Meat Beef
- Cut Blade
- Serves 6
with Toasted Sesame-Garlic Sauce
Ingredients
Beef Marinade
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili paste or chili oil
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame seeds
- 1 (2-pound) Austalian beef oyster blade or bavette
Sesame-Garlic Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon chili paste
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh lime juice
Plating
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Microgreens (optional)
- 2 tablespoons sesame oil
Method
Beef Marinade:
- In a bowl, whisk together the soy sauce, mirin, vinegar, sesame oil, honey, garlic, ginger, chili paste, lime juice, and sesame seeds.
- Place the beef in the marinade, ensuring it’s fully coated. Cover and refrigerate for 2 hours or overnight.
- Remove the beef from the marinade and let it dry overnight in the fridge.
- Heat a heavy skillet or grill pan over high heat. Sear the beef for about 2 minutes per side for medium-rare (adjust based on desired doneness). You can also use a blowtorch to sear it. Let the beef rest for 5 minutes, then slice thinly against the grain.
Sesame-Garlic Sauce:
- In a small saucepan, combine the (soy sauce, vinegar, honey, chili paste, sesame oil, garlic, ginger, and lime juice). Heat gently over medium heat until the flavors meld, about 2 to 3 minutes.
Plating:
- To plate, arrange the beef slices on a serving platter. Drizzle the Sesame-Garlic Sauce over the beef.
- Garnish with the scallions, sesame seeds, and microgreens, if using.
- Heat the sesame oil in a small pan until it just starts to smoke. Carefully drizzle the hot sesame oil over the beef and scallions to release an aromatic, nutty flavor.
