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Westholme wagyu tataki with almond, miso and lime dressing

Wagyu Tataki Sirloin


Westholme’s sirloin is so tender and flavourful that sometimes I love to leave it very rare and let the product sing. Searing the steak brings a little caramelisation without dominating – it’s really all about the beef.

Tataki is typically served with a citrus-soy ponzu dipping sauce but I’ve turned it into a plated dish with the meatier flavours of miso and roasted nuts, with lime juice adding the citrusy spark of traditional ponzu. The fermented notes of the miso are absolutely magical with the Westholme sirloin.

You’ll have a bit of extra dressing. It’s fantastic drizzled over roasted vegetables, tossed with soba noodles, either cold or warm, or tumbled through a seaweed and greens salad.



Almond, miso & lime dressing

150g (1 cup) blanched almonds*
150g (1 cup) brown rice miso*
60g (¼ cup) brown sugar
2 tbsp water
2 limes, juiced
80ml (⅓ cup) cold-pressed white sesame oil*


150g (5.3 oz) piece Westholme sirloin / New York strip, trimmed of fat and sinew
sea salt
pinch togarashi*
grapeseed oil
80g (¼ cup) almond, miso and lime dressing (see recipe)


handful shiso leaves*
few sprigs rock chives*


Almond, miso & lime dressing

1. Preheat oven to 170C (340F). Place almonds on a tray and roast for 8 minutes, or until golden brown. Remove and allow to cool.
2. Once cooled, pound in a mortar and pestle until the almonds form a rough paste.
3. Add the brown rice miso and mix well with a spatula.
4. In a small saucepan, combine brown sugar and water and bring to the boil. Reduce heat to medium, allow to boil for 3 minutes, then remove from the heat.
5. Add one-third of the miso mix to the saucepan and mix into sugar mix with a spatula. Once combined, add the rest of the miso and mix well. Set aside to cool to room temperature.
6. When cool, add lime juice and mix in.
7. Gradually add the white sesame oil, whisking in as you go.
8. Store sauce in the fridge; it will keep for a month.


9. Season the beef with sea salt on all sides, lightly sprinkle with togarashi, then brush with some grapeseed oil.
10. Heat a frypan on medium heat and place the wagyu into the hot pan, searing for about 1 minute on each side, including the edges, avoiding too much colour. Once the beef has been completely seared remove from the pan and allow to cool for about 10 minutes.
11. Once cooled, cut into 3mm (0.1 in) thick slices across the grain and arrange on a plate.
12. Season beef with a little more sea salt, then generously spoon over the dressing.
13. Garnish with shiso leaves and rock chives.


– Start with unsalted, roasted almonds rather than blanched almonds, if desired.
– Brown rice miso is earthier than white rice miso. It’s available from Asian grocers. White miso can be used as a substitute.
– Cold-pressed white sesame oil is available from Asian grocers. Grapeseed oil, or another neutral vegetable oil, can be used as a substitute.
– Togarashi is a Japanese chilli and pepper spice that can be found in Asian grocers.
– Shiso is a herb, sometimes also called perilla.
– Rock chives are a microherb with a tiny black seed head.

Clayton Wells is the chef and co-owner of Sydney’s two-hatted Automata and much-lauded casual diner A1 Canteen. From innovative fine dining at Automata, to all-day eating at the more casual A1 Canteen, Clayton delivers confident, creative and dynamic cooking.

Automata holds two hats in the Good Food Guide 2019 and two stars in Gourmet Traveller’s 2019 Restaurant Guide. A1 Canteen holds one hat in the Good Food Guide 2019 and one star in Gourmet Traveller’s 2019 Restaurant Guide.

Clayton was named Hottest Chef in The Weekend Australian’s Hot 50 in 2016 as well as Time Out’s 2016 Chef of the Year.

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