Beef tataki and herb salad

Savory recipes Spring Summer Fall Winter Under 30 minutes Level: Easy Poêle

Prep time

10 minutes

Cooking time

4 minutes

Serves

8 people

Method

Prepare the marinade by mixing the soy sauce, sake, grated ginger, minced garlic, lime zest, and sesame oil.
Place the meat in the marinade and refrigerate for 2 hours.
Slice the meat into 2.5 to 3 cm (1 to 1 1/2 inch) thick pieces and marinate.
Heat a little olive oil in the “Caractère” frying pan, sear each piece on all sides, keeping it rare inside, then leave to rest and cool.
Reduce the marinade.
Pluck the herb leaves from their stems and cut the young shoots into small pieces. Season lightly with salt, pepper, vinegar, and a drizzle of olive oil.
Coarsely chop the peanuts
Cut the meat into thin slices, sprinkle lightly with sesame oil, sesame seeds and Guérande salt. Serve with a small dipping bowl of the remaining marinade after adding the sweet soy sauce, and Espelette pepper.
Arrange the salad on top of the meat slices and garnish with the peanuts.

Ingredients

1 kilo to 1.2 kilo (2.2 to 2.6 lb) rump steak, cut into 2.5 cm (1 inch) pieces (so the meat can be sliced into thin rectangles)
Soy sauce
15 cl (2/3 cup) soy sauce
2cl (1 and 1/3 tbsp) sake
2 cm (3/4 inch) ginger
2 garlic cloves, minced
1 lime
Salt, pepper
Sesame seeds
Sesame oil
5 cl (3 and 1/3 tbsp) sweet soy sauce
30gr (1/4 cup) of peanuts
Espelette pepper
Herb salad: parsley, coriander, chives, tarragon

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.