Let the beef warm to room temperature and make slits in the fat of the steaks. Wrap them in plastic wrap and pound with a rolling pin. Once they about double in size, mold them back into their original shape.
Salt and pepper one side of the steaks, and pan fry in a well-heated frying pan. I recommend from rare to medium.
Remove the steaks to a plate, and using the remaining oil in the frying pan, add the sauce ingredients and cook until thickened.
Slice the beef on the diagonal, like you would for sashimi, and lay on top of your side dishes on a plate. Drizzle over the sauce and it's done.
Story Behind this Recipe
I wanted to turn cheap Australian beef into a stylish and delicious meal.
If you pound the steak and then return it to its original shape, it will be tender and juicy. For sides, try warm vegetables, mashed potatoes, spinach sautéed in butter, or whatever you'd like. For this dish, I used broccoli, carrots, and lightly cooked taro root.