Seared Beef, Tomato Salad

Name: Seared Beef, Tomato Salad
Yield: enough for 4 as a light main dish
Ingredients: fillet of beef – 1 pound (500g); olive oil; togarashi – 1 tablespoon; large, ripe tomatoes – 6; olive oil – 5 tablespoons (75ml); red wine vinegar – 2 tablespoons; sugar – a pinch; cilantro leaves – a handful

December 14, 2011

Most Asian markets carry Japanese nanami togarashi seasoning. It is a mixture of ground chile, orange peel, spices, and sesame seeds. For this beef salad, it is simply a question of rolling the beef in the seasoning and searing it quickly in a heavy pan. The beef is barely cooked and is eaten thinly sliced, like carpaccio. There will be some left over for tomorrow. I cannot think of a better accompaniment for it than a simple tomato salad.

Recipe notes

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