4 Spices Beef Tataki

Ingredients

• 500 g Manhattan steak AAA
• About 1 teaspoon 4 spices
• Olive oil
• Radish sprouts
• Scallion slices
• Salt and ground pepper

Ponzu Sauce Ingredients

• 3 tbsp. lemon juice
• 2 tbsp. rice vinegar
• 2 tbsp. low sodium soy sauce
• 1 tbsp. scallion, finely sliced
• 1 tsp. brown sugar
• ¼ fish sauce
• Ground pepper to taste

Green Salad Ingredients

• 142 g green salad mix or arugula
• 1 ½ tsp. olive oil
• 2 tsp. white balsamic vinegar
• A couple of pinches of Provence herbs
• 1 scallion, finely sliced
• Salt and ground pepper

Preparation

1. For the ponzu sauce, combine all ingredients and wish to dissolve the sugar. Reserve at room temperature.
2. Remove steaks from fridge 1 hour before cooking them to allow to cool down. Generously season with salt and pepper then sprinkle about ½ teaspoon of the 4 spices on each steaks.
3. In a big skillet at medium-high heat, add a good drizzle of olive oil and wait until it starts smoking a bit. Place the steaks in the skillet and rub it around in order to make sure the part on the fire is well oiled. Cook for 3-4 minutes moving them around from time to time. Flip and repeat: rub and cook for 3-4 minutes again. Cook the sides as well, about 45 seconds per side.
4. Place steaks on a plate and cover with aluminum foil. Let rest for 5 minutes before slicing thin against the grain.
5. Place the slices on a nice big plate and pour some ponzu sauce on top. Garnish with some scallion slices and radish sprouts.
6. For the salad, simply whisk together the olive oil, balsamic vinegar and Provence herbs then season with salt and pepper. Pour on the salad and toss before serving.