Beef Tataki with Garlic Chips, Ponzu & Shoestring Green Onions
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.
