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Seared sirloin with Japanese dips

Seared sirloin with Japanese dips

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This recipe is based on the southern Japanese dish tataki, which means 'hit into pieces'. Serve with our spicy soy dressing and wasabi-laced soured cream for an extra hit of heat 

Nutrition: per serving
NutrientUnit
kcal465
fat28g
saturates11g
carbs8g
sugars5g
fibre1g
protein46g
salt5.8g
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Ingredients

  • 400g whole piece of sirloin , trimmed of excess fat
  • 1 tbsp sunflower oil
  • thumb-sized piece ginger , finely grated
  • ¼ cucumber , peeled and cut into matchsticks
  • small handful mustard cress
  • 2 tsp toasted sesame seeds
  • cooked sticky rice , to serve (optional)

For the ponzu dipping sauce

For the wasabi cream

  • 1 tbsp wasabi
  • 5 tbsp soured cream

Method

  • STEP 1

    Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare. Remove from the pan and set aside.

  • STEP 2

    While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside. For the wasabi cream, stir the ingredients together until completely mixed, then set aside.

  • STEP 3

    After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices. Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed by the sesame seeds. Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices. Serve with chopsticks and sticky rice on the side, if you like.

RECIPE TIPS
3 STEPS TO PERFECT STEAK

1. Make sure your meat is at room temperature before cooking - this ensures it cooks evenly. 

2. Get your pan hot enough to seal and brown the meat properly, so it's more flavoursome. 

3. Rest a thick-cut steak before serving to retain its juices

 

Goes well with

Recipe from Good Food magazine, February 2016

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Rating: 5 out of 5.2 ratings

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