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Mild spices beef tataki salad, parmigiano reggiano and gremolata sauce

Tapas, Salted

Watercress salad served with thin slices of beef flavored with cinnamon, paprika, coriander and cumin,seared very quickly on all four sides and accompanied by a sauce made with parsley and mint, lemon zest and Parmesan.


Recipe for 24

For the beef tataki

240 Gr
Boston cut beef
5 Ml
5 Ml
Cinnamon powder
5 Ml
Cumin powder
5 Ml
Ground coriander

For the gremolata sauce

1 Clove(s)
4 Sprig(s)
4 Sprig(s)
1 Unit(s)
15 Ml
Pine nuts
20 Gr
Parmigiano reggiano
60 Ml
Olive oil

For the garnish

20 Gr
Parmigiano reggiano
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation

    Zest and juice the lemon. Mix the spices together. Cut the beef in long rectangular log of 4cm x 4cm. Use a peeler to create Parmesan shavings.

  • Beef tataki preparation

    Roll the beef in the spice mix and season with salt and pepper. Drizzle a little bit of vegetable oil in a hot pan and sear the beef on each side for about 30 seconds. Slice the tataki very thinly.

  • Gremolata sauce preparation

    Roast the pine nuts in a pan until they get golden. Using a food processor, chop the parsley, mint, pine nuts, olive oil, zest and a dash of lemon juice and season with salt and pepper.

  • To serve

    Place your salad lengthwise and serve a few slices of tataki on top. Use the gremolata sauce to create a design on your plate and decorate with a few parmesan shavings.

The tataki is a Japanese cooking technique that can be applied to tuna, beef or other red meat and that consists of searing a few seconds to preserve the inside raw.

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