CARROT BEEF “SUSHI” WITH CAPER BASIL MUSTARD

By Kitchenbee

Gourmet Holiday – Special Collector’s Edition 2016 / Conde Nast Special Editions

Ingredients

• 2 1-inch thick boneless beef top sirloin (strip) steaks
• 1 tblsp vegetable oil
• 1 lb large carrots (2-4), trimmed to 6 inches long
• 3 tblsp chopped basil
• 3 tblsp chopped flat-leaf parsley
• 3 tblsp Dijon mustard
• 2 tblsp minced shallot
• 1 tblsp drained capers, finely chopped
• 1 garlic clove, minced
• 3 tblsp extra-virgin olive oil
• Garnish – Flaky sea salt

Preparation

Step 1

Preheat oven to 350 with rack in middle.

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 ¼ teaspoon each salt and pepper.

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 bakking 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 (i-inch-wide) ribbons (less thatn 1 inch thick) with a mandoline or a vegetable peeler.

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 qt of 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, tehn add extra-vrigin olive 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 slat running crosswise or a 9 inch square of parchment paper on a work surface. Arrange 6-8 carrot ribbons side by side lengthwise following slats and slightly overlapping, to form a 6 inch square.
Spread about 1 tablespoon 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 with aid of mat.
Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1.2 inch) pieces. Make an cut 5 more rolls. Turn pieces upright to serve.

Cook’s Note: Beef rolls can be assembled (but not cut into pieces) I day ahead and chilled, each roll wrapped tightly in plastic warp. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.