Tataki is one step away from raw, but involves a quick searing before thinly slicing. To avoid the fragile pieces falling apart, I wrap the beef tightly in plastic wrap after browning and refrigerate before slicing. The garlic chips take this Japanese classic up a level, but if you don’t have time, the ponzu onion dressing still makes this dish.
Slice the meat into two
Mix the ponzu onion dressing ingredients together in a small bowl and set aside.
To make the garlic chips, finely slice the garlic on a mandoline or using a sharp knife. Add the oil and garlic to a small frying pan or small saucepan. Keep the heat on medium–low and let the garlic slowly get crisp. Remove with a slotted spoon when golden and let dry on paper towels. Sprinkle with salt. You can make these chips a day in advance and keep in a covered container lined with a small piece of baking paper.
Thinly slice the beef, arrange on a platter and pour the dressing over. Top with the garlic chips and chives and serve.
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