30 min
Carrot-Beef Sushi with Caper-Basil Mustard
Recipe GLPR3a77c95b21832d
Elegant and innovative beef sushi rolls featuring seared beef top loin strips rolled with thin carrot ribbons and topped with a vibrant caper-basil mustard sauce. This Japanese-inspired main course combines tender beef, silky carrot layers, and a herbaceous mustard emulsion for a sophisticated presentation and complex flavor profile.
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Ingredients
2 steaks (about 1 1/4 pounds total) Boneless beef top loin (strip) steaks, 1-inch thick
1 tablespoon Vegetable oil
1 pound (2 to 4 carrots) Large carrots, trimmed to 6 inches long
3 tablespoons Fresh basil, chopped
3 tablespoons Fresh flat-leaf parsley, chopped
3 tablespoons Dijon mustard
2 tablespoons Shallot, minced
1 tablespoon Capers, drained and finely chopped
1 clove Garlic clove, minced
3 tablespoons Extra-virgin olive oil
to taste Sea salt flakes
to taste Black pepper
Directions
Preheat your oven to 350°F, positioning the rack in the middle.
Place a heavy 12-inch skillet (preferably not nonstick) over medium-high heat and allow it to heat for about 2 minutes until very hot. While the skillet heats, pat the beef steaks dry with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Swirl vegetable oil into the hot skillet to coat the bottom, then place the seasoned steaks in the pan. Sear for about 2 minutes per side (4 minutes total) until browned. Transfer the seared steaks to a small shallow baking pan and roast in the oven for 5 minutes. Remove from the oven and transfer to a cutting board to cool for approximately 30 minutes.
While the steaks cool, prepare the carrots by cutting them lengthwise into 42 thin ribbons (approximately 1 inch wide and less than 1/16 inch thick) using an adjustable-blade vegetable slicer or a vegetable peeler.
Bring a large pot of salted water (2 tablespoons salt per 4 quarts) to a boil. Add the carrot ribbons and cook uncovered for about 3 minutes until just tender. Using a slotted spoon, carefully transfer the ribbons to an ice bath to stop the cooking process. Once cooled, gently drain and pat the ribbons dry with paper towels.
In a small bowl, whisk together the chopped basil, parsley, Dijon mustard, minced shallot, finely chopped capers, and minced garlic. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the mixture is fully emulsified and smooth.
Once the beef has cooled completely, trim away any excess fat or gristle from the steaks. Cut each steak lengthwise into 3 strips, each approximately 3/4 to 1 inch wide.
Place a sushi mat (with slats running crosswise) or a 9-inch square of parchment paper on your work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, slightly overlapping and following the slats, to form a 6-inch square base.
Spread approximately 1 tablespoon of the caper-basil mustard sauce evenly across the bottom half of the carrot square. Lay one strip of the seared beef across the carrots about 1 inch from the edge nearest you. Using the sushi mat as a guide, roll up the carrots and beef tightly into a compact cylinder.
Transfer the beef roll seam side down onto a cutting board. Trim the ends, then cut the roll crosswise into approximately 10 pieces, each about 1/2 inch thick. Repeat the rolling and cutting process with the remaining 5 carrot squares and beef strips. Arrange the finished pieces upright on a serving platter to display the beautiful cross-section.
