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.