Carrot-Beef Sushi with Caper-Basil Mustard

Ingredients for Carrot-Beef Sushi with Caper-Basil Mustard

• 2 (1-inch-thick) boneless beef top loin (strip) steaks (about 575g total)

• 1 cucharada de aceite vegetal

• 450g large carrots (2 to 4), trimmed to 6 inches long

• 3 tablespoons chopped basil

• 3 cucharadas de perejil plano picado

• 3 cucharadas de mostaza de Dijon

• 2 cucharadas de chalota picada

• 1 tablespoon drained capers, finely chopped

• 1 diente de ajo, picado

• 3 cucharadas de aceite de oliva virgen extra

• Garnish: flaky sea salt such as Maldon

Precalienta el horno a 177°C con la rejilla en el centro.

Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoons each of salt and pepper (total).

Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes.

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.

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 3.8L water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.

Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.

Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips.

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square.

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. Roll up carrots and beef tightly, using sushi mat as an aid.

Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.