Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi
Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi is a modern Fusion recipe for a very interesting dish of beef steak with a nori seaweed crust and served with an Asian-flavoured dressing. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi.
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Ingredients:
2 bunches spring onions, white and tender green parts only
225g shiitake mushrooms, stems discarded
sea salt and coarse black pepper
450g sirloin steak some 3cm thick
Three sheets of nori (about 20cm square), torn into small pieces
1 tbsp sesame seeds
1 tsp chilli flakes
1½ tbsp extra-virgin olive oil
2 tbsp soy sauce
1 tbsp mirin
1½ tsp fresh lemon juice
2 tbsp wasabi powder, mixed with 2 tbsp water
Method:
Blanch the spring onions in a small saucepan of boiling water for 2 minutes. Drain immediately and refresh under cold running water. Meanwhile, arrange the shiitake mushrooms on a rack with gill-sides down. Season lightly with salt and pepper and place on a baking tray.
Season the steak with salt and pepper. Add the nori, sesame seeds, chilli flakes and 1 tbsp black pepper to a food processor and grind coarsely. Spoon the nori mix on a plate and coat the steak with it. Add 1 tbsp of the olive oil to a frying pan add the steak and cook over moderately high heat until the nori is toasted (about 4 minutes a side). Place the steak over the mushrooms and roast for about 15 minutes at 200°C (400°F/Gas Mark 6). Transfer the steak to a cutting board and allow to rest for 10 minutes.
Meanwhile, halve the blanched spring onions lengthways and quarter the shiitake mushroom caps. Make a dressing by whisking the soy sauce, mirin, lemon juice and the remaining olive oil. Slice the steak some 5mm thick and arrange on plates with the shiitake mushrooms and scallions and some roast potatoes. Add a small mound of wasabi to the plate and drizzle the dressing over the steak. Serve immediately
