Tataki means the beef is seared hard on the outside and left rare in the middle, so you get a dark crust and a cool ruby centre. Six minutes in the pan is all it takes, and the rest of the dish is a knife and a salad bowl.
The ponzu dressing does the heavy lifting: citrus, soy and sesame cutting straight through the richness of the beef. Serve it as a light dinner on its own, or with a bowl of rice if you want it to go further.
