Also, I like to make this with bison steaks (now widely available at most grocers) because it is extremely lean and tender. That combination — plus its generally more assertive flavor — makes it an ideal candidate for this sort of minimalist cooking. But feel free to substitute your preferred cut of beef steak.
KIND OF CARPACCIO
Start to finish: 30 minutes (10 minutes active)
1/4 cup mirin
Kosher salt and coarsely ground black pepper
Two 6-ounce bison steaks
1 tablespoon vegetable or canola oil
1 lemon, cut into wedges
In a medium bowl, whisk together the mirin, 1 teaspoon salt and 1 teaspoon pepper. Add the steaks, turning to coat evenly, then refrigerate for at least 20 minutes and up to an hour.
When ready to cook, in a large skillet over medium-high, heat the oil until very hot but not smoking. Add the steaks and sear on each side for 1 1/2 minutes.
Transfer the steaks to a platter and let rest for 5 minutes.
Once the steaks have rested, thinly slice them across the grain. Fan the slices onto 2 serving plates, then seasoned with salt and pepper.
Squeeze 1 or 2 lemon wedges over each. Serve immediately.