Carrot-Beef Sushi with Caper-Basil Mustard

Ingredients for Carrot-Beef Sushi with Caper-Basil Mustard

• 2 (1-inch-thick) boneless beef top loin (strip) steaks (about 575g total)

• 1 tablespoon vegetable oil

• 450g large carrots (2 to 4), trimmed to 6 inches long

• 3 tablespoons chopped basil

• 3 tablespoons chopped flat-leaf parsley

• 45ml Dijon mustard

• 2 tablespoons minced shallot

• 1 tablespoon drained capers, finely chopped

• 1 garlic clove, minced

• 3 tablespoons extra-virgin olive oil

• Garnish: flaky sea salt such as Maldon

How to make Carrot-Beef Sushi with Caper-Basil Mustard

Preheat oven to 177°C 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 1/2 teaspoons each of salt and pepper (total).

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.

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.

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 3.8L 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, then add 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 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.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.