Seared Beef Tataki with Garlic Chips & Ponzu
The secret to perfectly cooked Beef Tataki is to quickly sear seasoned steaks over high heat to create a crisp exterior, locking in flavor, and then chilling them completely before slicing. I like to top tataki of beef with a simple ponzu sauce and crispy fried garlic chips. A classic Japanese recipe that is easy (and delicious) to make at home!
Servings: 4 servings
Calories: 803kcal
Equipment
Ingredients
- 2 filet mignon, about 10-12 ounces
- 1 Tbsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 3 Tbsp yuzu juice, or lime juice
- 2 Tbsp low-sodium soy sauce or tamari (if making gluten-free)
- 2 tsp grated ginger
- 2 tsp sugar
- ½ small white onion, finely minced, about 2 Tbsp
- 2 Tbsp thinly sliced chives, for serving
For the garlic chips
- 4 cloves of garlic
- 1-2 cups neutral oil
Instructions
- Season the steak. Pat the steak dry on all sides, then season generously on all sides with 1 Tbsp Kosher salt and ¼ tsp freshly ground black pepper. Heat 2 Tbsp neutral oil over high heat in a large cast-iron or stainless steel skillet until very hot.
- Sear the steak. Once hot, add the steaks and cook until browned on all sides, about 3 minutes total. The goal is for the beef to get a little color, but for the center to remain largely uncooked. Transfer to a plate or cutting board, then cool for a few minutes. Wrap tightly in plastic wrap, then refrigerate for at least 2 hours. This can be done 1 day in advance.
- Make the ponzu dressing. Combine 3 Tbsp yuzu juice, 2 Tbsp soy sauce, 2 tsp grated ginger, 2 tsp sugar, and 2 Tbsp minced white onion. Stir well, then set aside.
- Make garlic chips. Thinly slice 4 cloves of garlic using either a sharp knife or a mandoline. The thinner, the better! Place in a small skillet or saucepan, then cover completely with neutral oil. The amount of oil you’ll need will depend on the sauce of the pan. Heat over medium-low heat, warming gently until the garlic is light golden brown and crispy. Use a slotted spoon or spider to transfer to a paper-towel lined rack, then drain. Season lightly with Kosher salt. The leftover garlic-infused oil can be used for cooking or salad dressings.
- Assemble, then serve! Thinly slice the beef into ¼-inch 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.
Notes
- Make-ahead & storage: The steak can be seared up to 1 day in advance and refrigerated before slicing. Ponzu sauce keeps well for up to 3 days in the fridge, and garlic chips can be made up to 1 week ahead and stored in an airtight container at room temperature. Beef tataki is best assembled and served immediately.
- Leftovers should be enjoyed within 1 day, though the beef will lose some of its vibrant color.
- To make gluten-free, substitute soy sauce with tamari.
Nutrition
Calories: 803kcal | Carbohydrates: 6g | Protein: 17g | Fat: 80g | Saturated Fat: 14g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 18g | Cholesterol: 60mg | Sodium: 2075mg | Potassium: 353mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg
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