Nori-Crusted Sirloin with Shiitake and Wasabi
- ACTIVE: 35 MIN
- TOTAL TIME:
- SERVINGS: 4
Josh DeChellis is used to diners' initial skepticism when it comes to what he calls his more "out of control" ingredient combinations. Even the F&W Test Kitchen wondered if nori and wasabi could possibly go with the beef here. They do, and brilliantly. What's more, the recipe's healthy; ounce for ounce, sirloin has less saturated fat than chicken thigh with skin.
- 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
- 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.
This steak needs a rich, meaty wine to match. Try a round, flavorful California Merlot.