Green bean and samphire salad, beef tataki

Ingredients

• 160 g extra-fine green beans
• 120 g of beef steak
• 20 g ginger
• 40 g salted soy sauce

• the juice of 2 lemons

• 1/4 bunch of parsley
• 1/2 bunch of sorrel
• 1/4 bunch of tarragon
• 40 g of samphire
• 30 g olive oil
• 30 g crushed pistachios
• 2 cloves of garlic

Preparation

1. Season the beef steak and quickly sear it on all sides. Place it in a bowl, grate the peeled ginger over it, pour in the soy sauce and lemon juice. Cover and refrigerate overnight.

2. The same day, drain the beef steak (keep the marinade) and cut it into thin strips. Strip the parsley, sorrel and tarragon, add the marinade and 120 g of water. Blend until you obtain a nice green sauce. Strain through a sieve. Set aside.

3. Cook the green beans in boiling salted water for 5 or 6 minutes: they should remain crunchy. Add the samphire, then drain everything. Place the beans and samphire in a frying pan with the olive oil, sprinkle with crushed pistachios and sauté over high heat for 20 seconds.

4. Arrange the beans and samphire on 2 plates, alternating thin slices of beef. Pour the sauce around and serve warm.