Carrot-Beef Sushi with Caper-Basil Mustard

Name: Carrot-Beef Sushi with Caper-Basil Mustard
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 60
Cuisine: Asian, Japanese
Ingredients: 3 Tbsps chopped basil; 2 (1-inch-thick) boneless beef top loin (strip) steaks (about 1 1/4 pounds total); 1 Tbsp drained capers, finely chopped; 454 grams carrots (2 to 4), trimmed to 6 inches long; 3 Tbsps Dijon mustard; 3 Tbsps chopped flat-leaf parsley; 1 garlic clove, minced; 3 Tbsps extra-virgin olive oil; 60 servings Garnish: flaky sea salt such as Maldon; 2 Tbsps minced shallot; 1 Tbsp vegetable oil

Carrot-Beef Sushi with Caper-Basil Mustard might be just the hor d'oeuvre you are searching for. This recipe makes 60 servings with 31 calories, 2g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up vegetable oil, beef top loin steaks, olive oil, and a few other things to make it today. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

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 teaspoon each of salt and pepper (total).

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Salt And Pepper

Steak

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Frying Pan

Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total.

Ingredients you will need

Vegetable Oil

Steak

Equipment you will use

Frying Pan

Transfer steaks to a small shallow baking pan and roast in oven 5 minutes.

Ingredients you will need

Steak

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Baking Pan

Oven

Transfer to a cutting board and cool about 30 minutes.

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Cutting Board

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.

Ingredients you will need

Vegetable

Carrot

Steak

Equipment you will use

Peeler

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes.

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Water

Salt

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Pot

Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.

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Ice

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Slotted Spoon

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

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Shallot

Mustard

Parsley

Capers

Garlic

Basil

Cooking Oil

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Whisk

Bowl

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

Ingredients you will need

Steak

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.

Ingredients you will need

Carrot

Equipment you will use

Baking Paper

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.

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Carrot

Mustard

Sauce

Steak

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

Ingredients you will need

Carrot

Beef

Roll

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.

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Roll

Beef

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Cutting Board

Beef rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap.

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Roll

Beef

Wrap

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Plastic Wrap

Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

3Tbsps

chopped basil 2

(1-inch-thick) boneless beef top loin (strip) steaks (about 1 1/4 pounds total)1Tbsp

drained capers, finely chopped 454grams

carrots (2 to 4), trimmed to 6 inches long 3Tbsps

Dijon mustard 3Tbsps

chopped flat-leaf parsley 1

garlic clove, minced 3Tbsps

extra-virgin olive oil 60servings

Garnish: flaky sea salt such as Maldon 2Tbsps

minced shallot 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Delaire Graff Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.