This summer, our garden produces so many cherry tomatoes. We always have a bowl of tomatoes on the kitchen counter so everyone could have a little juicy snack throughout the day. And of course, we cook with it too. Here is one of our favorite farm-to-table dishes.

Beef tataki with mango and tomato salad

For 6 servings

(Adapted from Tasteshow)

For beef tataki:
4 lbs beef tenderloin filet or flank
1 tsp sea salt
1 tsp ground pepper
2 tbs white sesame seeds
2 tbs olive oil

Dressing Sauce:
4 tbs light soy sauce
2 tsp sugar
2 tsp sesame oil
2 tbs olive oil
2 tbs balsamic vinegar
1 piece of ginger, about 1/2″ (grated)
Zest of 1/2 lemon
Juice of 1/4 lemon, about 2 tsp
1/2 tsp salt
1 tsp ground pepper

For mango salad:
2 large mango (peeled and cubed)
1 lb cherry tomatoes (halved)
1 shallots (minced)
Some green salad (spring mix, pea shoots, watercress, etc.)
Coriander (chopped for decoration)

1. To make beef tataki:
   • Season beef with salt and pepper
   • Coat the beef with white sesame seeds.
   • In a hot skillet, heat 2 tbs olive oil and sear the beef until golden brown.
   • Before serving, either grill the beef, or bake it for 5-6 minutes in an oven at 350 F.
2. To make dressing sauce:
   • In a small bowl, combine all ingredients and set aside.
3. To make mango salad:
   • In a medium bowl, combine all ingredients and set aside.
4. To serve:
   • Pour about 1/3 of the dressing sauce on the mango salad. Toss to combine.
   • Cut the beef into thin slices.
   • On a plate, arrange the mango salad in the center.
   • Place thin slices of beef on top and drizzle with some dressing sauce.
   • Sprinkle with sesame seeds and chopped coriander.