Seared Sirloin, Sushi Style

Recipe Ingredients

		Spice Rub
1 tablespoon	15ml	White pepper - fresh cracked
1 tablespoon	15ml	Black pepper - fresh cracked
1 tablespoon	15ml	Kosher salt
1 tablespoon	15ml	Five-spice powder
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Ground ginger
		Steak
1		Sirloin steak*
1/2 cup	118ml	Soy sauce
6 oz	170g	Pickled ginger
1/4 cup	59ml	Wasabi powder
1/4 cup	59ml	Water

Recipe Instructions

* 1 1/2 to 2" thick trimmed of fat

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 it's 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.

Source:
Louis Kemp Seafood advertisement

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