Carrot-Beef Sushi with Caper-Basil Mustard

Ingredients

• •2 piece boneless beef top loin steaks
• •1 tablespoon vegetable oil
• •1 pound large carrots
• •3 tablespoons chopped basil
• •3 tablespoons chopped flat-leaf parsley
• •3 tablespoons Dijon mustard
• •2 tablespoons minced shallot
• •1 tablespoon drained capers
• •1 clove garlic
• •3 tablespoons extra-virgin olive oil
• •1 pinch flaky sea salt

Cooking Instructions

1. 1.

   Preheat oven to 350°F with rack in middle.

   5 min

2. 2.

   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).

   2 min

3. 3.

   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.

   39 min

4. 4.

   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.

   15 min

5. 5.

   Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts 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.

   10 min

6. 6.

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

   5 min

7. 7.

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

   5 min

8. 8.

   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.

   5 min

9. 9.

   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.

   3 min

10. 10.

    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.

    15 min