Andrew Zimmern Cooks: Beef Tataki

This easy Japanese tataki is stunning and tastes even better. With a simple dish like this, buy the best beef you can get your hands. Because it’s served very rare, using a tender, luxury cut like sirloin is important—trust me, it’s worth spending the extra bucks. Skip the store bought ponzu, my homemade version is truly the star of this recipe. Make a double batch and keep it on hand as a dipping sauce or marinade for fish, pork or chicken. Full recipe: