Thin sliced Wagyu Steak Tataki with Raw Green Apple-Ginger Puree, Sturgeon Roe, and Olive Oil
A RECIPE BY CHEF EDWARD LEE
Ingredients
4 ounces wagyu rib-eye steak
Salt and pepper
1/2 green apple skin on
1 inch piece of fresh ginger, peeled
1 ounce sturgeon roe
2 teaspoons extra virgin olive oil
Method
Salt and pepper the steak, sear on each side over high heat for about 2 minutes on each side. Cool down the steak.
Slice into thin slices. It should be raw in the middle.
Place 2 slices on a plate. Sprinkle a little more salt and pepper to the raw part of the steak slices.
Using a microplane, grate 2 teaspoons of green apple into a small bowl. Grate 1 teaspoon of fresh ginger into the same bowl. Add a few drops of lemon juice and mix the ginger and apple together.
Place a small mound of green apple puree in the middle of each slice of steak. Then add a small mound of caviar next to the green apple puree.
Drizzle a little olive oil around the steak. Serve immediately.
