Outdoor Cooking & Charcoal Oven Recipes / Beef

Beef tataki with Asian salad, ponzu and lotus crisps

Cooked in the Charlie Charcoal Oven

Beef Tataki with Asian Salad, Ponzu and Lotus Crisps

Kate Fortescue's beef tataki is full of contrasts: rare beef, crisp salad, sharp ponzu, smooth black garlic sauce and crunchy lotus crisps. From our Japanese Fire Cooking masterclass, it rewards a little preparation before the beef gets its brief sear in Charlie.

Kate FortescueLeiths trained chef and nutrition expert
Sear
Prep40 minutes
Cook4 minutes
Serves5 to 6
DifficultyMedium
Oven temperature200°C (390°F)
RackLower rack, just above the fire
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/beef-tataki-asian-salad-ponzu-lotus-crisps

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Ingredients

Beef Tataki and Salad

Ponzu Dressing

Black Garlic Emulsion

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie

Light a pile of good quality lumpwood charcoal and bring the oven to 200°C (390°F). Use the bottom rack, just above the fire, for searing the beef. This is where the heat is most intense.

Charlie Oven Setup

  1. Light a pile of good quality lumpwood charcoal (about half a football’s worth).
  2. Bring the oven to 200°C (390°F).
  3. Use the bottom rack, just above the fire for searing the beef. This is where the heat is most intense.

Prepare the beef

  1. Bring the beef fillet tail to room temperature and season well with fine sea salt.

Make the ponzu

  1. Slice the lemon and set aside.
  2. In a small pan, bring the mirin to the boil and let it bubble for 15 seconds.
  3. Remove from the heat and stir in the soy sauce, dashi, and rice vinegar.
  4. Add the lemon slices and let the dressing steep for at least 30 minutes.
  5. Strain before serving.

Make the black garlic emulsion

  1. Blend the black garlic, egg yolks, vinegar, and mustard with a hand blender until smooth.
  2. Slowly drizzle in the oil to emulsify.
  3. Adjust with lemon juice, salt, and rice vinegar to taste.

Prep the salad

  1. Finely julienne or slice the daikon, radish, and spring onions. Keep chilled until ready to dress.

Cook the beef in Charlie

  1. Place the beef fillet tail directly on the bottom rack.
  2. Sear for 2 minutes per side until well caramelised but still rare inside, tataki-style.
    2 min timer
  3. Rest for a few minutes before slicing thinly.

Assemble

  1. Slice the beef thinly and lay on the base of each plate or bowl.
  2. Sprinkle with Maldon salt.
  3. Spoon on some black garlic emulsion.
  4. Dress the salad with a 50:50 mix of ponzu and olive oil, then pile it lightly on top.
  5. Scatter with toasted black sesame.
  6. Serve with extra ponzu on the side, and lotus crisps for crunch.

Tips

Tataki is all about a smoky sear on the outside while keeping the centre rare, so the fierce direct heat of the bottom rack is ideal. Let the ponzu steep fully so the lemon has time to infuse, and keep the salad chilled until the last moment so it stays crisp against the warm beef. Slice the beef only after a short rest so the juices settle, and dress the salad lightly to keep the dish fresh and balanced.

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The cook

Kate Fortescue

Leiths trained chef and nutrition expert

Kate Fortescue is a Leiths trained chef and nutrition expert who swapped a successful career as a barrister for her lifelong love of food. Her cooking is all about great seasonal ingredients, good nutrition and making delicious food without unnecessary fuss.

More recipes by Kate Fortescue

Frequently asked questions

  • How long do you sear beef tataki?

    Two minutes per side on the bottom rack, until well caramelised outside but still rare in the centre. Rest it for a few minutes before slicing thinly.

  • Which rack should I use for the beef?

    The bottom rack, just above the fire, where the heat is most intense. The oven is brought to 200°C/390°F.

  • Can I make the ponzu in advance?

    Yes, and it is better if you do. The dressing needs to steep with the lemon slices for at least 30 minutes, then it is strained before serving.

  • What goes into the black garlic emulsion?

    Black garlic, egg yolks, vinegar and mustard blended smooth, with the oil drizzled in slowly to emulsify. Adjust with lemon juice, salt and rice vinegar.