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Seared Beef Tataki Marinated in Plum Wine recipe provided by the Certified Angus Beef® brand.

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Seared Beef Tataki Marinated in Plum Wine

Serves 4
Cuisine: Japanese
Category: Steaks, One Pan
Beef Tataki is a dish traditionally served very rare in Japan. The plum wine reduction adds nice acidity and balance to the rich beef. Using the sauce to rest the beef and again for dipping reinforces the bright flavors that it brings to the dish. Serving with mushrooms and bean sprouts adds texture and earthiness to round out the flavors.
Prep Time
5 mins
Other Time
20 mins
Cook Time
30 mins
Total Time
55 mins
Ingredients:
  • 1 pound Certified Angus Beef ® New York strip steak (11/4-inches thick)
  • 1/2 cup plum wine
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 3 teaspoons canola oil, divided
  • 1/4 cup cut wakame seaweed
  • 1 (8-ounce) package white button mushrooms, sliced
  • 2 cups (7 ounces) bean sprouts
Instructions:
  1. Combine plum wine, rice vinegar and soy sauce in a medium sauce pan, bring to a boil. Reduce to medium heat, simmer 15 minutes or until reduced to 1/3 cup; turn off heat.
  2. Season steak evenly with 1-teaspoon salt. Heat a skillet to medium-high heat, add 2- teaspoons canola oil. Sear steak 3 minutes per side, and continue searing until internal temperature reaches 110°F. Sear edges for a minute, transfer to a heatproof container similar to size of steak.
  3. Bring plum wine sauce back to a simmer then pour over the steak. Allow steak to rest in sauce 5 minutes, flip and allow to soak in liquid another 5 minutes.
  4. Bring a cup of water to a boil in same sauce pan from earlier, add wakame; steep for about 10 minutes.
  5. Heat skillet to medium high, add remaining canola oil. Sear mushrooms and bean sprouts 3 minutes, season with remaining 1/2-teaspoon salt, set aside.
  6. Remove beef from plum wine sauce (reserving sauce), slice into thin slices. Serve with beansprouts, mushrooms and seaweed on the side and reserved sauce for dipping.
Author:
Dentsu East Japan Inc.
Keywords:
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