In Season

Scallions

By Robin Raisfeld & Rob Patronite
Published Jun 15, 2008

Illustrations by John Burgoyne

(Photo: Kang Kim)

Greenmarket stalls might be overflowing with bulbous green garlic and spring onions, but that doesn’t mean you should neglect the sleeker, bulbless scallion, the workaday member of the allium family. Especially when it contributes such a pungent, arresting flavor to this sherry-and-soy-marinated beef tataki, a refreshing and light warm-weather dish from Commerce’s Harold Moore.

Harold Moore’s Beef Tataki With Scallion-Ginger Salad

FOR MARINADE:
1 cup dry sherry
2 cloves garlic, crushed
1/2 bunch scallion, sliced
1/2 cup low-sodium soy sauce
1/2 cup water

FOR TATAKI:
1 pound beef tenderloin
1 pinch grated garlic
1 pinch grated ginger
2 tablespoon olive oil
1 pinch salt

FOR SALAD:
1 small carrot, julienned
1 bunch enoki mushrooms, cleaned
1/2 bunch scallions, thinly sliced
2 leaves shiso, sliced (available at Sunrise Mart)

FOR DRESSING:
1 bunch scallions
1/4 cup olive oil
1/4 teaspoon grated ginger
1 lime, juiced

To make the marinade, combine the first 3 ingredients and simmer for approximately 5 minutes, until the alcohol has cooked off. Add the soy sauce and water. Reserve half the marinade and refrigerate. Place the beef tenderloin in the marinade while it is still warm and refrigerate overnight. The next day, remove the tenderloin and sear it in a hot, dry pan on all 4 sides. Immediately after searing the meat, place it in the reserved marinade for up to 2 days. (1) When ready to serve, remove beef from marinade, pat it dry, and slice it very thinly against the grain. Spread out the slices, rub the garlic and ginger into them, then drizzle with olive oil and season with salt. Combine salad ingredients. To make the dressing, (2) finely chop scallions and whisk ingredients to combine. Drizzle dressing over the salad while tossing it, until vegetables are evenly coated. (3) Arrange beef slices on a plate and top with salad.