Beef Eye Fillet Steaks Tataki

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• Capsicum, thinly sliced
• Spring onion
• Crunchy daikon/radish

Marinade:

• 60ml soy sauce
• 60ml mirin
• 60ml sake
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1 spring onion, chopped

Sushi Rice:

• 1½ cups sushi rice
• 2 cups water
• 2 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 tsp salt

Ponzu Dipping Sauce:

• ¼ cup soy sauce
• ¼ cup yuzu juice
• 2 Tbsp rice vinegar
• 2 tsp mirin
• 1 tsp sesame oil

Method

Remove Silver Fern Farms Beef Eye Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat with oil and season with salt and pepper.

Bring a fry-pan to high heat, sear the beef for 1 min on each side.

To prepare the marinade, combine all ingredients in a container pouch. Add the seared beef, submerging it for a least 2 hours in the fridge.

Cook sushi rice according to package instructions. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved. Once the rice is cooked, stir in the vinegar mixture.

To prepare ponzu dipping sauce, combine all ingredients together.

To make nigiri, slice beef into thin slices., form rice balls out of rice, lay beef slices over rice balls.

To make vege rolls, use slices of beef to roll up the fresh vegetables. Serve with ponzu dipping sauce.