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steak tataki

A Japanese dish feature beautifully seared steak served rare. Thinly sliced and arrange slightly overlapping paired with a quick ponzu sauce and garnished with scallions, sesame seeds, and microgreens.
Prep Time5 mins
Cook Time10 mins
Additional Time10 mins
Total Time25 mins
Course: Mains
Author: the communal feast


  • 3 lb centre cut steak fat trimmed (ribeye, sirloin, filet)
  • salt and pepper
  • olive oil
  • microgreens for garnish
  • scallions for garnish
  • ponzu:
  • 1 lime juiced
  • 1 tsp mirin
  • 1 tsp rice vinegar
  • 1 tsp granulated sugar
  • 2 TBS light soy sauce
  • 1 TBS sesame seeds


  • Allow beef to come to room temperature. About 40 minutes. Season both sides with salt and pepper. Preheat a cast iron skillet until hot. Add a TBS olive oil to the pan and add steak cooking over high heat. Sear both sides until rare about 3-6 minutes depending on thickness. Use a thermometer to check the temperature inserting in the centre. Let rest in pan for 10 minutes away from heat.
  • To make the sauce: in a bowl combine all the ingredients and set aside until ready to serve.
  • to serve: use a sharp knife to cut the beef. Thinly slice crosswise on a slight angle (not straight down) Arrange cut slices on a plate, sprinkle some salt, scallions and more sesame seeds. Pour ponzu overtop and finish with some greens. Serve immediately.