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Beef Tataki with Wagyu Flank Steak

Prep Time 10 mins Cook Time 30 mins Skill Level Medium Serves 2

Cook > Recipes > Beef Tataki with Wagyu Flank Steak

Turn our Jack’s Creek Wagyu flank steak into a perfectly seared, sashimi-style tataki. A delicious new Wagyu recipe to add to your dinner rotation.

Method

  1. Step 1

    Follow these directions for making the Ponzu sauce: Bring Mirin to boil to remove alcohol. Remove from heat, add in Bonito flakes and let steep for 10 minutes. Strain once mirin is cool, mix in soy sauce and lemon or yuzu juice.

  2. Step 2

    For the Marinade, mix ingredients and bring to simmer for 5 minutes.

  3. Step 3

    Then move onto the beef: Cut Flank Steak into Saku blocks (long rectangular blocks usually used for sashimi). Cut the Flank Steak into 3 strips lengthwise (about 300-350g each). One piece is required for this recipe. Sear all six sides. This can be done according to taste. A strong sear will create a more smoky, crusty piece compared to a light sear. Chill in ice water or the fridge to stop heat working through the whole piece. Slice thinly and spread on plate, drizzle with marinade, garnish with chopped spring onions and sesame seeds. Serve with Ponzu as dipping sauce.

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