Beef Sirloin Tataki with Citrus–Soy Dressing

Beef tataki is a Japanese technique where beef is seared briefly over high heat, then sliced thin while the centre remains raw. While eye fillet is often used, beef sirloin is an excellent alternative — offering a firmer structure that slices cleanly and holds up well to citrus and soy.

This recipe is simple, refined, and well suited for entertaining or lighter meals.

Ingredients

Angus beef sirloin steak x 1 pack

Salt

Neutral oil

Citrus–soy dressing

2 tbsp soy sauce

1 tbsp citrus juice (yuzu preferred, lemon works well)

1 tbsp mirin (can be replaced with white wine vinegar)

1 tsp sesame oil

½ tsp finely grated fresh ginger

Method

Trim any excess fat or silverskin from the sirloin. Pat completely dry and season lightly with salt. Place uncovered in the fridge for 20–30 minutes to firm the surface for searing.

Heat a heavy pan over very high heat until hot. Add a thin layer of oil.
Sear the sirloin for 20–30 seconds per side, including the edges. The outside should take on colour while the centre remains raw.

Remove the beef from the pan and rest for 2 minutes. For cleaner slicing, briefly chill in the fridge for another 5 minutes (optional but recommended).

Using a sharp knife, slice the beef thinly across the grain.

Mix all dressing ingredients until combined. Spoon lightly over the beef — use just enough to coat without overpowering.

Optional: finish with spring onion, sesame seeds, and optional daikon or chilli.

Tips:

Serve slightly chilled

Pair with steamed rice or lightly dressed greens

Ideal as a starter, shared plate, or refined lunch option