Beef Tataki Salad - Chef Recipe by Mel Alafaci.

Ingredients

80 g-100 g beef fillet or rump, salted and char-grilled to your liking
1 Tbs teriyaki or oyster sauce
1/2 cup halved cherry tomatoes
1/2 cup cucumber ribbons, or cubed
1/2 zucchini, cut into ribbons or diced
3 spring onions, finely chopped
1 tsp toasted sesame seeds to garnish

Sauce:

2 Tbs mirin
2 Tbs cooking or rice wine
2 Tbs soy sauce
1 clove garlic, crushed or grated

Method

Mix your sauce ingredients together and place in a large bowl. Set aside.

Grease and heat a frying pan with some vegetable oil. Season your steak with salt and pepper; a room-temperature steak will be the best!

Once the pan is swearword hot, place the steak in the pan and let it seal for about 2 minutes on the first side. Only when you have the perfect crust should you turn it over and do the other side. With all steaks, but especially thin ones, the pan should be swearword hot.

A thin steak cooked in a cold pan will be a grey disaster. Once the steak is sealed and brown and gorgeous on both sides, remove it from the pan and allow it to rest in the bowl with the sauce ingredients.

You can cook the steak further to how you like it of course. Resting the steak in the sauce allows it to not only cool quicker but also to grab all that lovely flavour. Allow to cool completely on the bench, or put in the fridge and use over the next few days.

Once cool, remove from the sauce. Carve into thin slices and assemble on a plate with the rest of the salad and vegetable ingredients. Dress with some of the remaining sauce and toasted sesame seeds.

Credits: Eat Yourself Sexy - by Mel Alafaci. RRP $39.95

Photo Credits: Eat Yourself Sexy - by Mel Alafaci. RRP $39.95