Kobe Steak Tataki
Lisa Foegen
American and Japanese cooking styles come together in this local version of an old world classic.
ingredients
- 1 Kobe Steak (New York, Rib or Sirloin), 3/4 to 1 inch thick
- 2-3 garlic cloves, crushed
- 1-2 tablespoons olive oil
- cracked black pepper
- coarse or flake sea salt
- pinches of crushed red pepper
- a salad of spring greens, carrots, tomatoes and green onions
- Ponzu Sauce or Soy Vinaigrette Dressing
- Japanese rice
directions
- 1
1. Wrap steak in paper towels and squeeze gently to absorb as much moisture as possible.
- 2
2. Toss steak in olive oil and garlic; resting at cool room temperature for 30-60 minutes.
- 3
3. Preheat grill or skillet over medium heat.
- 4
4. Sprinkle steak generously with cracked pepper and pinches of sea salt.
- 5
5. Clean grill and brush with oil, or drizzle pan with oil and add steak, searing and cooking slowly to brown the first side well before turning over.
- 6
6. Use controlled heat to slowly cook the steak to rare / medium rare while browning both sides.
- 7
7. Remove and rest for at least five minutes.
- 8
8. Toss salad with ponzu or soy vinaigrette.
- 9
9. Decoratively arrange sliced meats over greens.
- 10
10. Serve in with bowls of Japanese rice and chopsticks.
notes
Do not trim fat from steak and slice thinly on a bias with a very sharp knife, keeping slices arranged.
Source: Lisa Foegen
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