Nori-Crusted Sirloin with Shiitake and Wasabi

• HEALTHY
• STAFF-FAVORITE

Ingredients

1. 2 bunches scallions, white and tender green parts only
2. 1/2 pound shiitake, stems discarded
3. Kosher salt and coarse black pepper
4. 1 pound sirloin steak, 1 1/4 inches thick
5. Three 8-inch-square sheets of nori (dried seaweed), torn into small pieces
6. 1 tablespoon sesame seeds
7. 1 teaspoon crushed red pepper
8. 1 1/2 tablespoons extra-virgin olive oil
9. 2 tablespoons tamari or soy sauce
10. 1 tablespoon mirin
11. 1 1/2 teaspoons fresh lemon juice
12. 2 tablespoons wasabi powder mixed with 2 tablespoons water

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.