Think steak can’t be delicate? Wait ‘til you slice into this chilled, seared filet dripping in ponzu and stacked with crispy garlic and green onion fire
Ingredients
For the Beef:
2 filet mignon steaks (10–12 oz each)
1 Tbsp kosher salt
¼ tsp freshly ground black pepper
2 Tbsp neutral oil
For the Ponzu Sauce:
3 Tbsp yuzu juice (or lime juice)
2 Tbsp low-sodium soy sauce (or tamari for gluten-free)
2 tsp grated fresh ginger
2 tsp sugar
2 Tbsp finely minced white onion (about ½ a small onion)
For the Garnish:
4 cloves garlic
1–2 cups neutral oil (for frying)
2 Tbsp thinly sliced chives
½ cup shoestring green onions (very thinly sliced green parts, soaked in ice water for 5–10 mins until curled, then drained and patted dry)
Directions
Season & Sear the Beef:
Pat the steaks dry with paper towels. Season all over with salt and pepper. Heat oil in a skillet over high heat. Sear the steaks for about 1 minute per side until browned but still rare inside.
Chill the Beef:
Remove from heat and let cool slightly. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours for easier slicing.
Prepare the Ponzu Sauce:
In a small bowl, whisk together yuzu or lime juice, soy sauce, grated ginger, sugar, and minced onion. Set aside.
Make the Garlic Chips:
Slice garlic thinly and evenly. Heat oil in a small pan over medium-low heat. Fry garlic slices until golden and crisp. Remove with a slotted spoon and drain on paper towels. Lightly season with salt.
Prepare the Shoestring Green Onions:
Slice green onion tops into long, thin strands. Soak in ice water until they curl (about 5–10 minutes), then drain and dry on paper towels.
Slice & Serve:
Using a sharp knife, slice the chilled beef thinly (about ¼ inch thick). Arrange slices on a serving platter. Spoon ponzu sauce over the beef. Garnish with garlic chips, chives, and a generous handful of shoestring green onions for texture and visual flair.