Beef tataki

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

Ingredients:

1 beef sirloin

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) camelina honey Signé Caméline

2 tbsp (30 ml) roasted camelina oil Signé Caméline

1 teaspoon (5 ml) roasted camelina seeds Signé Caméline

2 tbsp (30 ml) clementine juice

1 tbsp (15 ml) rice vinegar

1/2 tsp (8 ml) fish sauce

1 tsp (5 ml) sriracha

1 tbsp (15 ml) thinly sliced ​​green onion

1 tbsp (15 ml) smoked pink salt

Preparation:

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