Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Beef tataki

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 35 minutes | Cooking time: 4 minutes | Servings: 1 serving


1 beef sirloin

2 tbsp. tbsp (30 ml) soy sauce

2 tbsp. tablespoon (30 ml) camelina honey Signed Caméline

2 tbsp. tablespoon (30 ml) roasted camelina oil Signé Caméline

1 C. teaspoon (5 ml) roasted camelina seeds Signé Caméline

2 tbsp. tbsp (30 ml) clementine juice

1 C. tbsp (15 ml) rice vinegar

1/2 tsp. tbsp (8 ml) fish sauce

1 C. tsp (5 ml) sriracha

1 C. tbsp (15 mL) thinly sliced ​​green onion

1 C. tbsp (15 ml) smoked pink salt


  1. On a plate, place the rib-eye steak with 1 tbsp. tablespoons (15 ml) of roasted camelina oil. Let sit at room temperature for 30 minutes.
  2. In a bowl, combine all other ingredients except the green onion. To book.
  3. In a pan over high heat, sear the rib-eye for 2 minutes on each side. Place on a plate and let cool for 5 minutes.
  4. Cut the sirloin into thin slices. Pour the marinade over the slices. Decorate with roasted camelina seeds, a drizzle of roasted camelina oil and green onions.

Good tasting !

Photo and recipe credit: Chef Mayer



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