Beef Tataki with Ponzu Sauce

• Produce

  • 2 tbsp Ginger, fresh
  • 6 Scallions

• Condiments

  • 2 tbsp Lemon juice
  • 4 tbsp Soy sauce, aged

• Baking & Spices

  • 1 tsp Sesame seeds, white

• Oils & Vinegars

  • 1 tbsp Chile sesame oil, hot
  • 3 tbsp Peanut oil
  • 8 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil

• Other

  • 1 inch Square piece of kombu

Found on andrewzimmern.com

Ingredients

• 3 pounds center cut, trimmed whole piece of dry aged beef sirloin (the primal muscle that NY strip steaks come from), be careful to ask the butcher NOT to cut from the nerve end of the sirloin (a tough place for such a tender dish)
• 1 tablespoon sesame oil
• 1 teaspoon white sesame seeds
• 3 tablespoon peanut oil
• 1 tablespoon hot chile sesame oil (or more to taste)
• 6 scallions
• 4 tablespoons aged soy sauce (this is the best soy sauce around)
• 8 tablespoons rice wine vinegar
• 2 tablespoons lemon juice
• 1 inch square piece of kombu
• 2 tablespoon grated fresh ginger