Santa Maria-Style Beef Rump with Five Seasonings

Pat dry the beef (1000 g). Mix paprika (5 g), fresh fresh rosemary (5 g), minced garlic (15 g), ginger (20 g), table salt (8 g), and black pepper (3 g), then rub the mixture over the meat.

Let the beef stand at room temperature for 30 minutes. Sear it on all sides in a hot skillet, transfer it to a roasting dish, and roast at 180 °C for 35–45 minutes until the center reaches 55–58 °C for a pink finish. Rest the meat for 10 minutes.

Cut ridiche daikon (150 g) into thin strips and chop green onion (50 g) and nori (5 g). Slice the beef across the grain and serve it with the vegetables and lemon (60 g).