We partnered up with our friend Ashley in North Carolina to host a dinner party called “My Place”. Ashley’s elegant dinner featured local farmers, artisanal chefs, and Bonterra wine. The meal culminated in a mouthwatering Steak Tataki, and Ashley was generous enough to share the recipe with us, so you can experience it, too.
First, what is Tataki, you might ask? Tataki is a popular Japanese dish that means beef or fish that is quickly seared over high heat to form a thin crust, and then cooled quickly to halt the cooking, which leaves the center of the meat extremely rare.
As hosting season continues, we’re drawing inspiration on creating a beautiful table from Ashley’s inspired dinner party. We hope her dinner party inspires you to create a gathering all your own with a delectable grazing board, organically farmed wine, and your favorite people, as well.
“Conversations threading from course to course, @bonterra ebbing and flowing from plot to plot—the My Place dinner set a stage for adventurous courses bookended perfectly by glasses of dark, fruity Cabernet Sauvignon, and crisp and citrusy Chardonnay.
It’s an honor to tell stories while partnering in concert with my values. Having Bonterra wines at the table not only meant pairing rich and nuanced flavor notes to each dish, but the knowing that each glass holds dedication to organic regenerative agriculture, practices that prioritize community, and a deep commitment to environmental wellness.
Oh and let’s not forget the fun!”
Ashley Johnson, Fine Art Content Creator | Follow @hiaj for more inspiration on authentic and creative living.
Ingredients
- 1 sirloin steak
- 4 tablespoons cherry vinegar
- 1/3 cup yuzu ponzu sauce
- 1 tablespoon black sesame seeds
- dark brown sugar
- green onion, thinly sliced
- olive oil
- Maldon sea salt
Instructions
- Coat steak with brown sugar on all sides. Put in a freezer bag and let marinate overnight.
- Important: Pull the steak from the fridge and bring it to room temperature before searing it.
- In a skillet, heat the pan on high and add enough olive oil to coat the bottom of the skillet. You will need this oil to be hot, so bring the oil to its smoking point.
- Sear ribeye on each side for 10 seconds, set aside, and let rest for 10 minutes.
- In a bowl, combine cherry vinegar, and yuzu ponzu sauce, and whisk until incorporated. Add more or less of either ingredient depending on your tastes.
- Optional: toast black sesame seeds for a more poignant flavor.
- Pour the sauce into a serving dish or plate.
- Slice the ribeye thinly and spread it onto the sauce.
- Sprinkle steak with Maldon sea salt, and garnish with sesame seeds and green onion.
Ashley paired her Steak Tataki recipe with our Estate Collection Bundle.
Cheers!
