Orange-ginger coated beef tataki with lemon-soy sauce

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Preparation

Preheat the oven to 200°C (400°F).

Rub the striploin with some of the olive oil, then season well with salt and pepper.

Heat the rest of the olive oil in a skillet and sear the meat on all sides. Place the meat in a roasting pan or oven-safe dish and transfer to the oven. Cook for around 15 minutes, or until a thermometer inserted in the centre reads 60°C (140°F). Remove from the oven and let rest for 15 minutes.

While the meat is cooking, prepare a marinade with the orange juice, ginger juice (squeezed from the grated half of the ginger) and soy sauce. Put the marinade in a resealable bag and place the meat inside. Let marinate in the fridge for around four hours.

Make the lemon-soy sauce by combining the soy sauce, fresh lemon juice, mirin, water and sesame oil. Mix well and set aside.

When ready to serve, combine the finely chopped orange zest, the remaining finely chopped ginger, the sesame seeds and the fleur de sel in a small bowl.

Remove the meat from the bag and discard the marinade. Pat the meat dry with paper towels, then roll it in the orange zest mixture. Slice it very thinly and divide onto cold plates. Drizzle a little of the lemon-soy sauce over top (save the rest to use as a dipping sauce). Then garnish with your choice of: thinly sliced green onions, grated carrot, julienned daikon radish, or a combination of all three.