Carrot-Beef Sushi With Caper-Basil Mustard
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil3 tbsps
Basil (chopped)3 tbsps
Parsley (chopped flat-leaf)3 tbsps
Dijon Mustard2 tbsps
Shallot (minced)3 tbsps
Extra-Virgin Olive OilDirections:
1
Preheat oven to 350°F with rack in middle
2
Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes
3
Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total)
4
Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total
5
Transfer steaks to a small shallow baking pan and roast in oven 5 minutes
6
Transfer to a cutting board and cool about 30 minutes
7
While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler
8
Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes
9
Transfer with a slotted spoon to an ice bath to stop cooking
10
Carefully drain, then pat ribbons dry
11
Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified
12
Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips
13
Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface
14
Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square
15
Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you
16
Roll up carrots and beef tightly, using sushi mat as an aid
17
Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces
18
Make and cut 5 more rolls
19
Turn pieces upright to serve
20
Preheat oven to 350°F with rack in middle
21
Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes
22
Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total)
23
Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total
24
Transfer steaks to a small shallow baking pan and roast in oven 5 minutes
25
Transfer to a cutting board and cool about 30 minutes
26
While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler
27
Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes
28
Transfer with a slotted spoon to an ice bath to stop cooking
29
Carefully drain, then pat ribbons dry
30
Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified
31
Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips
32
Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface
33
Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square
34
Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you
35
Roll up carrots and beef tightly, using sushi mat as an aid
36
Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces
37
Make and cut 5 more rolls
38
Turn pieces upright to serve