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bunches scallions shiitake kosher salt three sesame seeds red pepper extra-virgin olive oil soy sauce mirin lemon juice wasabi powder mixed
Viewed: 32 - Published at: 7 years agoIngredients
- 2 bunches scallions, white and tender green parts only
- 1/2 pound shiitake, stems discarded
- Kosher salt and coarse black pepper
- 1 pound sirloin steak, 1 1/4 inches thick
- Three 8-inch-square sheets of nori (dried seaweed), torn into small pieces
- 1 tablespoon sesame seeds
- 1 teaspoon crushed red pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons wasabi powder mixed with 2 tablespoons water
Method
- Preheat the oven to 400.
- In a small saucepan of boiling water, blanch the scallions for 2 minutes.
- Drain and rinse under cold water.
- Set a rack on a baking sheet and arrange the shiitake caps on the rack, gill sides down.
- Season lightly with salt and pepper.
- Season the steak with salt.
- In a food processor, coarsely grind the nori with the sesame seeds, red pepper and 1 teaspoon black pepper.
- Spread the nori mixture on a plate and dredge the steak in it.
- In a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
- Add the steak and cook over moderately high heat until the nori is toasted, about 4 minutes per side.
- Place the steak over the mushrooms and roast for about 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130 for medium rare.
- Transfer the steak to a cutting board and let rest for 10 minutes.
- Meanwhile, halve the scallions lengthwise and quarter the mushroom caps.
- In a small bowl, whisk the tamari with the mirin, lemon juice and the remaining 1/2 tablespoon of olive oil.
- Slice the steak 1/4 inch thick and arrange it on plates with the shiitake mushrooms and scallions and a small mound of wasabi.
- Drizzle the tamari sauce over the steak and serve.
