Nitai’s Beef Onglet Tataki with Maple-Marmite & Sage Dressing
Bold, umami-packed, and utterly irresistible! Tender beef tataki meets roasted Delica squash, drizzled with a punchy Maple-Marmite & Sage Dressing and a silky tahini sauce. Finished with crunchy pumpkin seeds and fresh chives, this Ready Steady Fork creation celebrates seasonal flavours… and Marmite steals the show.
Serves 4
Starter
Forkin’ Easy
Ingredients
Beef Tataki
500g beef onglet, trimmed
⅓ of the Maple-Marmite & Sage Dressing (see below)
Salt, to taste
Roasted Delica Squash
1 small Delica pumpkin (~1kg), cut into large wedges
⅓ of the Maple-Marmite & Sage Dressing (see below)
Tahini Sauce
100g raw tahini
50g of the reserved Maple-Marmite & Sage Dressing
Squeeze of fresh lemon juice
Water, as needed to loosen
Garnish & Crunch
50g pumpkin seeds, roasted
Fresh chives, finely chopped
Maple-Marmite & Sage Dressing
1 garlic clove
½ tsp dried chili flakes
3–4 fresh sage leaves
100g maple syrup
50g soy sauce
25g Marmite
65g olive oil
1 tsp salt
Method
Maple-Marmite & Sage Dressing
Blend garlic, chili flakes, sage, maple syrup, soy sauce, Marmite, olive oil, and salt until smooth with a hand blender.
Split into three equal parts: ⅓ for marinating beef, ⅓ for roasting squash, ⅓ reserved for finishing and tahini sauce.
Marinate the Beef
3. Cover beef onglet with ⅓ of the dressing and marinate at least 2 hours (overnight for deeper flavor). Pat dry before cooking.
Roast the Squash
4. Toss squash wedges with ⅓ of the dressing. Spread on a lined tray and roast at 180°C for ~30 minutes until golden and soft.
Sear the Beef (Tataki Style)
5. Heat a heavy pan until very hot. Sear beef on all sides for a strong crust, keeping the center rare to medium-rare. Cool fully before slicing.
Make the Tahini Sauce
6. Whisk tahini, 50g of reserved dressing, lemon juice, and water until smooth and spoonable.
To Serve (Starter for 4)
7. Spread a spoonful of tahini sauce on each plate.
8. Arrange 2–3 roasted squash wedges.
9. Slice the beef thinly and place over or beside the squash.
10. Drizzle with a little of the remaining dressing.
11. Finish with roasted pumpkin seeds and chopped chives.
