Sirloin Tataki with Sesame, Ponzu & Crispy Garlic

Serves: 2–3 as a main, 4 as a sharing plate

Ingredients

• 400g grass-fed sirloin steak
• 1 tbsp neutral oil (grapeseed or rice bran)
• Sea salt

Ponzu Dressing

• 3 tbsp soy sauce
• 2 tbsp citrus juice (yuzu, lemon, or lime)
• 1 tbsp rice vinegar
• 1 tsp sugar or mirin
• 1 tsp sesame oil

To Finish

• 2 cloves garlic, thinly sliced
• 2 tbsp neutral oil
• 1 tsp toasted sesame seeds
• Spring onion, finely sliced
• Daikon or radish, finely shaved (optional)

Method

1. Remove sirloin from the fridge 30 minutes before cooking. Pat dry thoroughly and season lightly with salt.
2. Heat a heavy pan until smoking hot. Add oil and sear the steak for 20–30 seconds per side, including the edges, until a deep crust forms while the centre remains rare.
3. Transfer to a plate and allow to cool completely. For cleaner slicing, refrigerate for 10–15 minutes.
4. Mix soy sauce, citrus juice, rice vinegar, sugar, and sesame oil until balanced and bright. Set aside.
5. Heat oil over low–medium heat. Add garlic slices and cook gently until golden. Remove immediately and drain on paper towel.
6. Slice sirloin thinly across the grain. Arrange on a platter, spoon over dressing, then finish with crispy garlic, sesame seeds, spring onion, and radish.

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Chef’s Tip

Sirloin’s firmness makes it ideal for tataki — keep the sear short and the slices thin for the best texture.