Gluten-free adaptable

Beef Tataki with Garlic Chips

Recipe Snapshot



Total Time

2 h 25 min




Pat the steak dry on all sides, then season generously on all sides with Kosher salt and freshly ground black pepper. Heat neutral oil over high heat in a large cast-iron or stainless steel skillet until very hot.

Season the steak


Once hot, add the steaks and cook until browned on all sides. Transfer to a plate or cutting board, then cool for a few minutes. Wrap tightly in plastic wrap, then refrigerate

Sear the steak


Combine yuzu juice, soy sauce, grated ginger, sugar, and minced white onion. Stir well, then set aside.

Make the ponzu dressing


Place in a small skillet or saucepan, then cover completely with neutral oil. Heat over medium-low heat, warming gently until the garlic is light golden brown and crispy. Season lightly with Kosher salt. 

Make garlic chips


Thinly slice the beef into thick slices, then plate decoratively with overlapping slices or concentric circles. Spoon as much of the ponzu sauce as you like on top, then garnish with garlic chips and thinly chives.

Assemble, then serve


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