OFYR Beef Tataki

cuisine Japanese
difficulty Easy
season Year Round
serves 4

Ingredients

1/4 cup sake 1 tablespoon sugar 1/4 cup Japanese soy sauce Grape seed oil 6 garlic cloves, sliced horizontally 1 pound beef tenderloin, sliced into 1/4" wide pieces 1 shallot, peeled and thinly sliced 2 scallions, thinly sliced into 2.5 1 tablespoon minced chives 2 cups watercress microgreens (or baby arugula) 1 tablespoon sesame seeds 1 teaspoon hot sesame oil Edible flowers, optional garnish

Directions

  1. Prepare the OFYR grill.
  2. Add the sliced shallot and scallions to a cup of ice water. Just before using, pour off the water and gently pat dry.
  3. In a small saucepan, combine the sake and the sugar. Place on the ring of the OFYR and stir until the sugar is dissolved. Remove from the heat and add the soy sauce.
  4. Add the sesame seeds to one mini cast iron gratin and the garlic and one tablespoon oil to another small cast iron gratin. Place on the OFYR ring. Toast the sesame seeds until they just begin to turn color, about 3 to 4 minutes.
  5. Continue cooking the garlic, stirring ocassionally, until the garlic is golden brown. Remove from heat and reserve.
  6. Oil  the hottest part of the OFYR grill ring and place the steak over this area. Cook on one side only until the steak develops a rich dark color. Remove from the grill to a plate and put in the freezer (uncooked surface facing up) for 20 minutes to prevent the meat from cooking any further.
  7. Arrange the beef on a platter, drizzle with the soy sauce mixture (pass the remaining soy sauce mixture at the table). Sprinkle the sesame seeds and the garlic over the beef. 
  8. Pile the greens over the steak and top those greens with the sliced shallots and scallions.
  9. Drizzle a small amount of the hot sesame oil over the beef. Serve at room temperature.