Beef Tataki

Bahan-bahan (2 porsi)

• 250 g / 8 oz beef tenderloin/fillet (PREMIUM option) (- thin piece 13-15cm long (5-6"), cut to even thickness (Note 1))
• 300 g /10 oz sirloin steak ((aka Porterhouse in Australia, US: New York strip) (Note 2) - EASIER)
• 1/2 tbsp vegetable oil ((or other neutral flavoured oil))
• 1/4 tsp cooking salt / kosher salt
• 1 tbsp cooking sake ((Note 4))
• 2 tsp mirin ((Note 4))
• 1 tbsp rice vinegar ((substitute apple cider vinegar))
• 1 1/2 tbsp Japanese soy sauce (, regular (Note 5))
• 1 tbsp yuzu (, or 1/2 tbsp each lime and lemon juice (Note 6))
• 2 tbsp grapeseed oil ((rapeseed oil or light olive oil))
• 3 g arlic cloves (, sliced 2 mm thick)
• Crispy potato straws ((Pommes Paille, pictured, "fancier" option!))
• Crispy fried shallots ((store bought, easy option))
• 1 g reen onion (, finely sliced (optional curling, Note 8))