Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.
Active Time: 40 minutes |
Total Time: 40 minutes
1 cup matchstick-cut red radishes, or peeled daikon radish (see Note)
1 cup matchstick-cut carrots
1/2 cup thinly sliced onion
1/4 cup reduced-sodium soy sauce
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons finely chopped scallions
2 teaspoons finely grated fresh ginger
1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola oil
Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.
Per serving :
7 g Fat;
2 g Sat;
3 g Mono;
42 mg Cholesterol;
8 g Carbohydrates;
24 g Protein;
2 g Fiber;
617 mg Sodium;
551 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat
Tips & Notes
Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores.