If you love steak and you love sushi, this a recipe I highly urge you to try. It's simple, fast and incredibly delicious. The best part is you can substitute the filet with any type of steak, even ahi tuna. Enjoy!
NORI-CRUSTED FILET MIGNON (serves 4)
(4) 5-6 oz. portions of Filet Mignon (1 to 1¼ inches thick)
4 sheets of nori, torn into large pieces
1 tbsp sesame seeds plus extra for garnish
¼ tsp crushed red pepper
Salt and fresh ground black pepper
2 tbsp extra virgin olive oil
For the sauce
¼ cup low sodium soy sauce
3 tbsp fresh lemon juice
2 tbsp aji-mirin (sweet Japanese cooking wine)
1 tbsp sesame oil
Season both sides of steaks with salt and pepper and set aside.
Place nori, sesame seeds and crushed red pepper into a food processor. Process mixture until nori becomes a powder.
Move processed nori to a dish and dredge both sides of steaks in the mixture. Set the dredged steaks aside.
Meanwhile, place all of the sauce ingredients into a small bowl and whisk to combine.
In a skillet, heat olive oil until shimmering and quite hot. Sear steaks for 3 – 4 minutes on each side for rare/medium rare. Allow steaks to rest on a cutting board for 5 minutes.
Slice steaks on the bias and arrange on plates. Drizzle with sauce and garnish with extra sesame seeds.