Valentine’s day just got a whole lot more romantic! Beautiful steak tataki served with a house made ponzu sauce and topped with sesame seeds, scallions, and microgreens. Quickly seared steak over high heat then thinly sliced and paired with a citrus soy sauce lightly poured overtop.
The perfect meal for a romantic dinner for two! Spread the love with a beautifully cooked cut of steak and pair it with your favourite red wine for all the lovey dovey feels! Sit back and enjoy yourself because there’s nothing to this! All that’s involved is making and easy sauce in a matter of seconds and cooking a steak. that’s it! So keep an eye out on that steak and make sure you nail that doneness.
With a simple dish like this, buy the best beef you can. Because the beef is served rare, using a tender, more expensive cut that is evenly thick, will yield a better tasting dish that is tender and juicy and practically melts in your mouth compared to a leaner lower grade cut like flank steaks and skirt steak which tend to be tougher. These steaks are just not suited for this style of meal. So grab a centre cut piece, something like a sirloins, ribeyes or other bone -in steaks, and you could even do with a filet mignon if your looking for something leaner.
Thinly slice the beef, arrange it on a plate and pour the sauce overtop. Garnish with scallions, microgreens and edible flowers if you have some. The key focus of this dish is to highlight the beautiful thinly cut pieces of beef and the rare to medium rare temperature its been cooked to. When serving, be sure not to hide all that delicious meat- you really want to make it pop and shine like the star its meant to be.
HOW TO COOK THE STEAK
You’ll want to bring the steak to room temperature before anything. Have it out on the counter for about 40 minutes. This prevents the muscle fibres from tensing up which can happen when you place a cold cut of meat in a hot pan or grill leaving you with an uneven cooked steak. Generously season both sides with fresh cracked salt and pepper. Depending on the level of marbling or fat your piece of steak has- this will determine if olive oil is needed. If the cut has fat, it doesn’t need olive oil. If using a filet mignon, it will need a little bit of oil to introduce some fat to help it cook. Place the steak on a very hot grill or cast iron pan. Sear both sides depending on the thickness anywhere between 3-6 minutes per side. Use a thermometer to check. 125 degrees F will give you a rare steak. Remember the steak will continue to cook while it rests. Allow your steak to rest in the pan removed from the burner or on a cold spot on the grill for 6-10 minutes. What this does is it allow the juices to re-distribute throughout the entire steak.
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