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.
- 3 lb centre cut steak fat trimmed (ribeye, sirloin, filet)
- salt and pepper
- olive oil
- microgreens for garnish
- scallions for garnish
- 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.