Rare Beef Marinated with Dulse

Rare beef with Mara Seaweed Dulse from The Seaweed Cookbook

A deeply succulent and flavoursome dish, combining melt-in-the-mouth beef and seaweed.

Serves 6

Co-founder Xa knew how to make the perfect union of surf and turf, combining umami-laden beef with glutamate-dense Dulse.

This iron-rich dish coupled with slaw, both from The Seaweed Cookbook, will enliven the palate and have you savouring every mouthful. 


  • 1 tbsp Dulse
  • 700g fillet of Scotch beef
  • 200ml good quality rapeseed oil
  • 2 tbsp tamari or soy sauce


  1. Cut the beef into wafer thin slices, tenderize the meat with a wooden mallet and place in a bowl.
  2. Drizzle over the rapeseed oil and the soy sauce and scatter with the Dulse flakes. This will get all the rich umami flavours working together and will infuse the beef with more taste.
  3. Leave to marinade in the fridge for a couple of hours, turning the meat over at least once during this time.
  4. Heat the oven to 200C.
  5. Remove the meat from the fridge and lay the beef slices over a couple of baking trays, so there is no likelihood of overlapping slices. Cook for 1 to 2 minutes.
  6. Serve warm with new potatoes and fresh, crunchy slaw.
Picture: Michael Joseph/Penguin


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