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Ingredients

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Tataki Steak

Umeboshi Emulsion

Crispy Kataifi Garnish

  • Kataifi pastry, cut into strands 200.0 g
  • Oil, for frying
  • Sesame seeds 10.0 g

Pickled Shallots

  • Shallots 100.0 g
  • Rice vinegar 50.0 ml
  • Sugar 20.0 g

Garnish

  • Micro herbs

This dish features a tender flank steak coated in a crisp kataifi and pecan crust, infused with the aromatic zest of kaffir lime, a touch of miso and honey for subtle umami sweetness. The crust offers a beautiful balance of texture and flavour. It’s nutty, tangy, and delicately spiced with sesame and dried shiitake. It’s paired with an Asian-style shallot sauce, where red wine, demi glace, and soy intertwine with the bright acidity of yuzu.

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Preparation

  1. Tataki Steak

    1. Season the flank steak with Knorr Aromat Original, Robertsons Steak & Chops Spice and Robertsons Black Pepper. Sear quickly on all sides in hot oil (rare inside). Chill, then slice thinly.
  2. Umeboshi Emulsion

    1. Blend the umeboshi paste, Knorr Professional Soya Sauce, yuzu juice, Hellmann’s Original Mayonnaise and lemon zest until smooth.
  3. Crispy Kataifi Garnish

    1. Fry the kataifi strands until golden and crisp. Toss with sesame seeds.
  4. Pickled Shallots

    1. Combine vinegar and sugar, pour over the sliced shallots and let it sit for 30 min.
    2. Arrange steak slices in a fan, drizzle umeboshi emulsion then add kataifi nest crunch, pickles shallots for acidity.
  5. Garnish

    1. Finish with micro herbs.
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