Organic Seared Steak Tataki
Key Notes: Paleo, whole30, keto, gluten free, soy free, low-carb, diabetic-friendly
This surprisingly easy Japanese inspired dish is quick to put together and makes for an impressive appetizer for date nights, or those meals you just want to treat yourself to.
Tender organic filet mignon, seared and then drizzled with an asian citrus style tataki sauce, is paired with slices of crisp, refreshing cucumber for a mouthwatering bite.
Tataki is a Japanese word meaning “pounded” or “hit into pieces,” and actually refers to the fresh ginger that gets pounded into a paste for the sauce.
There are variations done with fish such as tuna, bonito, and salmon too.
We’re no stranger to the issues of antibiotics and hormone use in the beef industry, which has heavily contributed to the rise of antibiotic resistant “super-bugs” and health problems to the general public.
Organic (and preferably grass-fed) beef is the way to go if you want to make sure you can still enjoy your steaks with none of the fears.
While the meat is usually served rare, you can cook it to medium when using filet mignon without sacrificing the tenderness.
Make sure your knife is sharpened to slice the beef thin!
Organic alternatives to soy sauce are now remarkably close in flavor to the original, but are soy free for those who are watching their soy/legume intake. Also, instead of pounding the organic ginger, we cheat by grating it instead (but you can also use a food processor as ginger freezes well.)
You can change the flavor of the dish by alternating the types of green garnish used.
Traditionally, scallions or shiso (perilla) are used but mint, cilantro, or microgreens such as kaiware/arugula sprouts are excellent garnishes too, and they’re even better if you grow your own!
- 6oz Filet Mignon medallion
- 1 inch organic ginger, peeled
- 2 inches organic daikon radish (2 – 3 inches in diameter), peeled
- 5 tablespoons organic soy-free soy sauce alternative (such as Ocean’s Halo)
- 1 tablespoon organic sesame oil
- 2 tablespoons organic lemon juice
- 1 tablespoon organic orange juice
- 1 pinch organic lemon zest
- Organic cucumber slices
- Organic Scallions
- Organic Mint
- Organic Cilantro
- Organic Shiso
- Organic Arugula
- Organic Kaiware Sprouts
Lightly dust steak with salt and pepper. Gently oil a pan with sesame oil and sear filet mignon over medium heat until desired done-ness. Place on plate to rest while preparing the sauce.
- Combine sesame oil, ginger, soy sauce alternative, daikon, orange juice, lemon juice, and lemon zest in a food processor and blend until smooth and emulsified.
- Slice filet mignon thinly (about ⅛ inch to ¼ inch thick) and arrange on the serving plate.
- Arrange cucumber slices next to the meat, and drizzle dressing over the beef.
- Garnish with greens of your choice. You can combine the garnish with the dressing beforehand as well.
- Please enjoy the tataki with a slice of cucumber for a refreshing texture.