Nori-Crusted Sirloin with Shiitakes and Scallions
Serves 4 | Prep time: 25 minutes | Total time: 50 minutes
- 2 bunches scallions, white and tender green parts only
- 1/2 pound shiitake mushrooms, stems discarded
- Sea salt and coarse black pepper
- 1 pound sirloin steak, 1 1/4 inches thick
- Three 8-inch-square sheets of nori (dried seaweed), crumbled
- 1 tablespoon sesame seeds
- 1 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari
- 1 1/2 teaspoons fresh lemon juice
- Preheat the oven to 400 degrees.
- In a wide skillet, bring a few inches of water to a boil and blanch the scallions for 2 minutes.
- Drain and rinse the scallions under cold water.
- Set a rack on a baking sheet and arrange the shiitakes 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, crushed red pepper flakes 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 over medium heat.
- Add the steak and cook until the nori is toasted, about 1 minute 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 degrees for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes.
- Meanwhile, halve the scallions lengthwise and quarter or slice the mushroom caps. In a small bowl, whisk the tamari with the lemon juice and the remaining 1/2 tablespoon of olive oil.
- Slice the steak 1/4 inch thick across the grain, and arrange it on plates with the shiitake mushrooms and scallions.
- Drizzle the tamari sauce over the steak and serve.