Flank Tataki

• 1 flank
• some olive oil
• approx. 1 tbsp Togarashi spice
• 1 pack of radish sprouts
• 1 bunch of spring onions
• Salt & pepper to taste

Shichimi Togarashi:
• 1/2 nori sheet (dried
Seaweed)
• 1 orange peel, cut into thick strips.
• 20 g chillies, crushed.
• 10 g sesame seeds.
• 5 g ginger
• 5 g poppy seeds
• a pinch of white pepper

Ponzu sauce:
• 2 tablespoons icing sugar
• 50 ml lime juice and some zest of a lime
• 50 ml mirin (sweet rice wine)
• 100 ml soy sauce
• freshly ground pepper to taste
• slightly cut
spring onions

Take the flank out of the fridge about 1 hour before grilling and slice into small steaks. Season with a little salt and Shichimi Togarashi seasoning. Grill the steaks on both sides on the preheated grill for about 2 minutes until the core temperature reaches 54°C. After grilling, let the steaks rest for about 5 minutes and then cut into thin slices against the grain. Arrange the slices of meat and pour a little ponzu sauce over them. Garnish with spring onion rings and radish sprouts.

SHICHIMI Togarashi:
Togarashi is a spicy Japanese spice mixture consisting of chilies, sesame seeds, orange peel, nori and other ingredients. It can be used to season soups, noodle dishes, grilled meat dishes and seafood.
Preheat the oven to 140 °C. Place the orange peel on a baking tray lined with parchment paper. Bake in the oven for 45 minutes to 1 hour until the peel is completely dry. Crush the nori leaves and finely grind the dried orange peel and mix well with the remaining spices.

Ponzu sauce:
For the ponzu sauce, mix the ingredients well and season with a little pepper to taste.

FIRE&FOOD Issue 1-2019