Apr 08, 2016

Seared Beef – Japanese Style

A flavoursome and fresh dish, bound to impress!


Serves 8



  • 1.3 – 1.5 kg eye fillet
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon fresh rosemary chopped
  • 4 tablespoons grape seed oil
  • Sea salt
  • 1 small knob of fresh ginger, peeled and crushed
  • 1 red chilli or green chilli, finely diced
  • 3 radishes, finely sliced
  • 100 g Asian salad leaves or rocket leaves
  • 1 tablespoon sesame oil
  • 2 tablespoons Japanese Ponzu sauce
  • Lime wedges to garnish
  • 1/4 cup coriander leaves to garnish
  • 1 tablespoon black sesame seeds




  1. Place the coriander seeds and peppercorns into a mortar and pestle and crush.
  2. Add rosemary, salt and oil and mix into a paste.
  3. Rub the paste all over the fillet.
  4. Either on a BBQ or very hot griddle pan, sear the meat on all sides. This can take between 5 – 10 minutes. It is ready when the outside is crisp and dark brown.
  5. Remove from the BBQ or griddle, cover with foil and let the meat rest for 5 minutes.
  6. Once the meat has rested, slice thinly.
  7. Place the leaves on a platter and lay the thin slices of beef on top.
  8. Sprinkle ginger, the finely cut chilli, radishes and coriander all over the beef making sure all the slices of beef have some on them.
  9. To serve, drizzle with Ponzu sauce, sesame oil and sesame seeds. Garnish with lime wedges.