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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


  • 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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