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Wagyu tataki with mizuna salad

You'll need

  • 500 gm
  • piece of wagyu tri-tip (point of the rump), at room temperature
  • 1½ tsp
  • shichimi togarashi (Japanese seven-spice mixture)
  • 1 tsp
  • grapeseed oil or olive oil
  • 1
  • small (about 400gm) daikon (white radish)
  • 2
  • Lebanese cucumbers
  • 50 gm (4 cups)
  • mixed Asian greens and herbs, including mizuna, tatsoi and coriander
  • 1½ tbsp
  • sesame seeds, toasted
  • 2 tbsp
  • lemon juice
  • 1 tbsp
  • rice vinegar
  • 1 tbsp
  • shoyu (Japanese soy sauce)
  • ¾ tsp
  • caster sugar
  • ¼ tsp
  • finely grated ginger
  • ½ tsp
  • sesame oil

Method

  • 01
  • Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
  • 02
  • Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
  • 03
  • Cut steak into thin slices and divide among salads, then serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young, full-flavoured New Zealand pinot noir with spicy complexity.

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