In Japan, this dish is a popular appetizer in izakayas, or pubs, but we like it as a main course, too. You could pair it with cucumber salad, seaweed salad, or miso soup—and steam a side of rice to soak up some of the delicious sauce.

Traditionally, tataki involves searing the meat over high heat on the outside and leaving it very rare in the middle, but you can cook this according to your preference. As long as you don’t overcook it, that is, which is the biggest sin with Wagyu.

The ponzu sauce adds a rich umami flavor with a zip of vinegar and lime, which is balanced perfectly by the sweet honey. Slice the seared steak thinly and enjoy!

Ingredients:

Instructions:

Rub Bavette steaks generously with salt and pepper. Heat a small amount of neutral oil over high heat in a medium sized pan. Sear steaks heavily (3-4 minutes a side), aiming for a rare interior, then remove and let rest for 5 minutes.

While steak is resting, make a ponzu by combining soy sauce, mirin, rice vinegar, lime juice, and honey in a jar or bowl and mix thoroughly. 

Slice bavette steak as thinly as possible and plate in the style of sashimi. Pour ponzo over top and garnish with radish, green onion, and sesame seeds. Itadakimasu!