Ox Tataki, with Japanese vinaigrette and Extra Virgin Olive Oil


The mayonnaise has a better texture thanks to the Extra Virgin Olive Oil.

For 4 persons


For the sauce: chop the vegetables in little dices and put them in a bowl. Add the mayonnaise, the Extra Virgin Olive Oil and the vinegar, mix it all and keep it for later.

For the tataki: clean the meat until you have nice and rectangular loins of about 100 g each. In a hot frying pan, add a few drops of oil, put the meat in and brown it on each side, keeping the centre of the loin raw, closing the outside with the heat.

Place the meat on a chopping board and slice it into even parts.

Put on plates, add the sauce on one side, salt and pepper.


  • Ingredients
    • 400 g ox loin
    • 50 g red peppers
    • 50 g green peppers
    • 50 g onions
    • 80 g mayonnaise
    • 20 ml Extra Virgin Olive Oil
    • 20 ml wine o rice vinegar
    • Salt
    • Pepper

  • Difficulty

  • kitchen tools
    • Easy

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