Sushi and Beef...
Well, not really. But the combination of flavors is compelling, and works extraordinarily well. I spied this recipe in Food & Wine magazine a while back, and couldn't resist trying the odd combination. It is so remarkable, I used the dish as the 3rd of three tasting main courses I served at a dinner a few weeks back. Nori and wasabi with a top sirloin of beef. It is extraordinary.
Nori-Crusted Sirloin with Shiitake and Wasabi
Ingredients
2 bunches scallions, white and tender green parts only
1/2 pound shiitake, stems discarded
Kosher salt and coarse black pepper
1 pound sirloin steak, 1 1/4 inches thick
Three 8-inch-square sheets of nori (dried seaweed), torn into small pieces
1 tablespoon sesame seeds
1 teaspoon crushed red pepper
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons tamari or soy sauce
1 tablespoon mirin
1 1/2 teaspoons fresh lemon juice
2 tablespoons wasabi powder mixed with 2 tablespoons water
Directions
Preheat the oven to 400°. In a small saute pan, melt 2 tablespoons of butter in 2 tablespoons of olive oil over medium high heat. Add the scallions and toss. Reduce the heat to medium and let saute for 2 minutes. Add the shiitake mushrooms, season with salt and pepper and continue to cook about minutes. Turn off the heat and hold on the stove until ready to use.
Season the steak with salt. In a food processor, coarsely grind the nori with the sesame seeds, red pepper and 1 teaspoon black pepper. Spread the nori mixture on a plate and dredge the steak in it.
In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the steak and cook over moderately high heat until the nori is toasted, about 4 minutes per side. Place the steak over the mushrooms and roast for about 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium rare. Transfer the steak to a cutting board and let rest for 10 minutes.
Meanwhile, halve the scallions lengthwise and quarter the mushroom caps.
In a small bowl, whisk the tamari with the mirin, lemon juice and the remaining 1/2 tablespoon of olive oil.
Slice the steak 1/4 inch thick and arrange it on plates with the shiitake mushrooms and scallions and a small mound of wasabi. Drizzle the tamari sauce over the steak and serve.
Recipe by Josh DeChellis
From The Nori Papers | A Japanese-Inspired Chef
This recipe originally appeared in Food & Wine Magazine January, 2005.
4:49:48 PM 
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