Tataki Sirloin Steak
I’ve decided to add some dishes that I do in the restaurant.
This one is one of our best sellers in the restaurant. Here we take sirloin steak, that has been sitting in a marinade of rosemary and thyme and lightly sear it in a pan until medium rare. We then slice it very thin, which is what “tataki” really means, and serve it on a salad of cubed tomatoes and other fresh Mediterranean ingredients.
this dish is very simple and can be made at home, especially if you have the right ingredients you can really show off to your friends or loved ones with a slightly elevated salad.
the salad is made of diced tomatoes, fried croutons (or fried pita bread) lemon cubes, diced kalamata olives, garlic, chopped parsley, olive oil and lemon juice to taste and of course salt and pepper.
all the ingredients together make a fresh fun to eat salad.
I have decided I’d like to share with you some recipes of actual dishes here in the kitchen so maybe at home you can upgrade your home dinner.
hope you enjoy 😊
Tataki Sirloin Steak
For the plate
- 1 tomato diced
- 1 spoon of diced lemon
- 1/2 spoon kalamata olive diced
- 1 spoon parsley chopped
- 3 spoons croutons (or fried pita bread)
- 1/2 garlic minced
- lemon juice, olive oil, salt and pepper to taste
- mix all ingredients together in a bowl
For the sirloin
- Marinate overnight sirloin steak in a marinade of olive oil, chopped rosemary and chopped thyme
- Heat a sautée pan, remove the steak from the oil and sear on all sides
- tataki is usually served medium rare, but of course you can cook it for longer if you wish
- after the steak is cooked, place in the refrigerator to cook down for at least 30 minutes.
- then slice
- once you have the salad and the sliced steak you can then plate as seen in the pictures
- Finish the dish with some fresh parsley leaves and even some sliced chili for those who like some spice!
When you say a "spoon", are you talking about a teaspoon, a tablespoon, a gravy ladle, a shovel...? When you say 1/2 garlic, are you saying a half a head, a half a clove...? When you refer to "lemon cubes", is that a plain cubed lemon, a preserved lemon, a Meyer lemon, with or without the rind...? I would really like to try this, but I literally have no idea how to make it from reading this recipe.