My fiancé and I were thinking about cooking up sizzling Korean BBQ at home for dinner tonight but the idea of heating up a grill pan in this scorching heat terrified us, so we decided to enjoy beef more appropriately with Beef Tataki (“tataki” means “seared” in Japanese).
I grilled a piece of New York steak (salt and peppered on both sides) to medium rare, sliced it into bite-size strips, and marinated in a mixture of soy sauce, vinegar, grated ginger and garlic, sesame oil, and a little drizzle of honey for about two hours. I didn’t use measurement for this but as a general rule, you would want to put in more vinegar than soy sauce, probably a 2:1 ratio. I grated 2 cloves of garlic and a ginger about the size of my thumb, and chopped one bunch of scallion for flavor and a little bit of crunch.
The result is a refreshing summertime dish that is served perfect chilled – so wonderful especially in the 100-plus degree heat outside. The recipe was inspired by my mother, who makes this dish for pot-luck parties. Because the beef is marinated in vinegar it holds up pretty well and it’s even more perfect because you don’t have to reheat. And the longer you let it sit, the better!
Serve this with a steaming bowl of rice and I guarantee you that you’ll have a new summertime staple! I served it with a side of Japanese-style potato salad (it’s like mashed potato with mayo) and Hiyayakko, a block of tofu with shaved bonita (katuobushi), green onion, and soy sauce.
This is the Japanese version of a perfect meat and potato dinner. 🙂