Seared beef salad with watercress and grapefruit

This cooking method is called tataki, which literally means ‘to hit’ or ‘to beat’: you hit the meat with the palm of your hand to flatten and tenderise it. Traditionally, the seared meat is plunged into iced water to stop further cooking and to tighten it but recently I have used rice vinegar instead. The purpose of searing is not to cook the meat through but to burn off the fat and seal in the taste, whereas plunging it in ice water will congeal the fat you are trying to get rid of — Kimiko Barber.

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