Name: Seared Sirloin, Sushi Style
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tb Kosher salt; 1 tb Black pepper fresh cracked; 1 16-oz sirloin fat trimmed; SPICE RUB; 1 tb White pepper fresh cracked; 1 tb Five-spice powder; 1 ts Ground ginger; 1/4 c Water; 1 tb Paprika; 1/4 c Wasabi powder; Spice rub from above; STEAK; 6 oz Pickled ginger; 1/2 c Soy sauce

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INGREDIENTS

1 tb Kosher salt
1 tb Black pepper ; fresh cracked
1 16-oz sirloin ; fat trimmed
SPICE RUB
1 tb White pepper ; fresh cracked
1 tb Five-spice powder
1 ts Ground ginger
1/4 c Water
1 tb Paprika
1/4 c Wasabi powder
Spice rub from above
STEAK
6 oz Pickled ginger
1/2 c Soy sauce

Appetizers

INSTRUCTIONS

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 its 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

NOTES

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Seared Sirloin, Sushi Style

1 tb Kosher salt 
1 tb Black pepper fresh cracked
1 16-oz sirloin fat trimmed
  SPICE RUB 
1 tb White pepper fresh cracked
1 tb Five-spice powder 
1 ts Ground ginger 
1/4 c Water 
1 tb Paprika 
1/4 c Wasabi powder 
  Spice rub from above 
  STEAK 
6 oz Pickled ginger 
1/2 c Soy sauce

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 its 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

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Nutrition

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Serving Size: 1 Appetizer (365g)
Recipe Makes: 4

Calories: 301
Calories from Fat: 140 (47%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 1g
Cholesterol 53.3mg		16 %
Sodium 1444.2mg		50 %
Potassium 764.1mg		20 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 11g
Protein 26.3g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 301

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