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Wagyu Beef Tataki
Tataki is a Japanese cookery term – referring to slices of meat or fish steak which are lightly seared or served raw. In this recipe Waygu beef is lightly seared on a brick of heated Himalayan pink salt rock.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 5 mins
Ingredients
Meat Rub
10 g whole black peppercorns
1 tsp (5 ml) fresh thyme, picked and chopped
pinch of dried red chilli flakes
1 tsp (5 ml) sea salt
a few parsley leaves, chopped
Beef
olive oil
sea salt and black pepper
To Serve
slivers of pickled ginger
8 litchis, depipped and sliced
a few fresh red chillis, sliced
fresh coconut shavings
Pink Himalayan rock salt brick
Method
Meat Rub
Place the coriander and black peppercorns in a frying pan and toast over medium heat for 2 minutes until all the flavours start to release. Remove from the pan and allow to cool.
Place the coriander seeds and black peppercorns into a spice grinder and pulse until coarse. Mix together with the fresh thyme, dried chilli, salt and parsley.
Beef
Lightly season the beef with salt and pepper. Rub with olive oil.
Chargrill on a very hot grill until charred on both sides, but the steak is still rare.
Allow the steak to rest and cool down. Rub the steak generously with the meat rub. Roll into a stiff log with cling wrap and place in the fridge to rest and to form its shape.
To Serve
Preheat the oven to 180 ºC.
Heat the Himalayan rock salt brick in the oven for approximately 30 minutes.
Remove the cling wrap from the beef and slice thinly.
Serve the seared Waygu beef slices with crisp iceberg lettuce, pickled ginger, litchis, chilli and fresh coconut.
Guests can use the heated salt rock to lightly sear a piece of beef. Once seared, place the beef onto a lettuce leaf. Garnish with litchi, ginger, chilli and coconut.
