Coriander Chutney Beef Tataki

Put the steak onto a plate and rub with light soy sauce, a pinch of salt and black pepper. Set aside while you make the chutney.

Chop the shallot and chilli into rough chunks. Transfer to a blender with a large handful of coriander and mint, the sugar, rice vinegar, sesame oil, zest of 1 lime, juice of half a lime and a pinch of salt. Blend until fine and set the chutney aside in a bowl.

Add the ginger and garlic to a clean blender along with 1 tbsp water. Blend and set aside.

Grab a frying pan, add a glug of vegetable oil and heat on high for around 3 mins or until smoking. Add the steak and fry for 1 min each side, making sure to sear every part. Stand the steak up to sear the ends, 30 seconds each side. Remove and let the steak rest for 2 mins.

Slice the steak as thin as possible. Place the steak on the side of serving plates and, using the back of a spoon, brush with the garlic ginger paste.

Heat some more vegetable oil in a frying pan for around 3 mins or until smoking. The oil should be hot enough to sear the ginger garlic paste. If the oil is smoking or shimmering, that usually means it’s ready. Gently pour the oil over the steak.

To serve, place the chutney to the side of the steak but not on top. Add a wedge of lime and a handful of cress on top of the beef.