Seared Sirloin, Sushi Style

Title:
Seared Sirloin, Sushi Style

Yield:
4 Appetizers

Categories:
Beef,
Japanese,
Appetizers




Ingredients:




---------------------------------SPICE
RUB---------------------------------


     1 tb White pepper, fresh cracked


     1 tb Black pepper, fresh cracked


     1 tb Kosher salt


     1 tb Five-spice powder


     1 tb Paprika


     1 ts Ground ginger





-----------------------------------STEAK-----------------------------------


          Spice rub from above


     1    16-to 20-oz. sirloin,


          2 inches thick, trimmed of


          All fat


   1/2 c  Soy sauce


     6 oz Pickled ginger


   1/4 c  Wasabi powder


   1/4 c  Water





 Rub steak on all sides with spice rub to taste. Allow to stand at room


 temperature, uncovered, 1 hour. Over very hot fire, heavily sear steak on


 all it's surfaces, 2 minutes. (Thick steaks will have four surfaces.) Heat


 should penetrate only outer layer of meat but searing should be done close


 to very high heat. Remove meat from grill and allow to cool at least 20


 minutes before serving.  Cover and refrigerate up to 2 days if desired,


 then bring out 1 hour before serving to remove chill.  Slice meat


 paper-thin and arrange on platter with soy sauce, pickled ginger and wasabi


 mixed with water.


 Posted to MC-Recipe Digest V1 #838 by valerie@nbnet.nb.ca (valerie) on Oct


 12, 1997