Ultimate Beef Hanging Tender Tataki with Kimchi Sauce Recipe

1. For the Soy Keffir Glaze boil together 250 g of soy sauce, 4 keffir lime leaves, the juice of 1 lime, 100 g of sugar, 10 g of chili flakes.

2. Once it boils, turn the heat down and let reduce for 20 minutes. Set aside and let it stand for 45 minutes.

3. Marinate the hanging steak with the Soy Keffir Glaze.

4. For the Kimchi Sauce mix together the 100 g of kimchi paste, 300 ml of kimchi water and 75 g of coconut milk. Then add xanthan gum and blend till it gets a consistency of a thick vinaigrette.

5. Sear in a hot pan the steak. Once it’s seared cut in thin slices.

6. Decorate a plate with the Kimchi Sauce and put on top the slices of the steak. Decorate with keffir lime leaves.

Recipe by Chef Byron Hogan