Pan-broiled Steak with Tomatoes & Garlic and sushi
forgot garlic in pic DOH!!!
1/4 cup olive oil
tsp finely chopped garlic
2 cups of peeled seeded & coarsely chopped tomatoes
1 teaspoon crumbled dried oregano
Freshly ground pepper
1 1/2lb rib eye cut steak
first up to bat is to heat 2 tablespoons of olive oil in a skillet or saucepan.
over medium heat. Once its hot remove from the heat then add garlic
and stir for about 30 seconds with a wooden spoon.
Now add Tomatoes
add the Oregano, 1/2 teaspoon of salt and a few grindings of pepper
cook over medium heat, stirring frequently. It should take about 5 mins or so to boil off most of the tomato liquid. but here is what it looks like half way through that process
Once that liquid is condensed down enough remove from heat and set aside
Now we are gonna cook the steak.
First 2 tablespoons of olive oil in a skillet and heat on high. we want to brown each side of the steak for 1 to 2 mins.
Now reduce the heat to medium and spoon the tomato sauce over and around the steak edges.
cover and cook for 3 to 4 mins or until the steak is done to your own taste. scrape all the sauce on the steak and leave it in the pan to saute for a min or 2 but you want to scrape all the meat and stuff that is stuck to the bottom of the pan.
while that is sauteing get your Sushi station ready.... I did all my prep of slicing and making of the rice before i ever started the steak so it was all ready.
Ill go into the prep of all the ingredients and what kind of Sushi i will make right now. The sushi is California Rolls but the style is an Inside out roll.
First off is the rice. put 1 cup of Japanese short grain rice in a sieve and submerge in water. wash it thoroughly and discard the milky water. repeat till the water is not milky and let stand in the sieve for 30 mins then drain.
Or you can buy some that is washed :shrug:
add the rice and 1 1/4 cup water to a pot and bring to a boil over medium heat. reduce heat to very low cover and simmer for 30 mins don't open the lid for anything until that 30 mins is up.
while that is going we want to make a vinegar mixture. so heat 4 tablespoons of Japanese Rice Vinegar, 2 tablespoons of sugar and 1/2 tsp of salt stirring until the sugar and salt have dissolved. DO NOT allow it to boil. Set it aside and let it cool.
Once the rice is done move it to a salad bowl or to a pre soaked rice tub if you have one. poor a little of the vinegar mixture over the rice. Spread the rice evenly in the bowl or tub. slowly add a little more vinegar mixture using a slicing motion to separate and coat the rice. Fan the rice to help cool it and continue to add the vinegar mixture in the rice with the spatula until it looks glossy. I only needed about half of the vinegar mixture that i cooked. You need to play it by eye so just watch the rice and stop when it all looks glossy. let it sit at room temp.
Now i chopped my carrots, crab, cucumber into pencil sized square strips. hold off on the avocado slicing until you are ready to make the sushi. put everything in the fridge until you are ready to make your roll.
Now back to the point where we just removed the steak. Just leave the steak away from heat and it will cook a bit more and leave the sauce in a pan but off the heat.
First off with the sushi is to mix 3 tbs of rice vinegar with 8 oz of water and put in a bowl and set aside.
lay your bamboo rolling mat on your station and cover it with plastic wrap. Break (or cut) 1 Nori Sheet(seaweed paper) in half and place it on the mat.
Dip your hands in the vinegar water take a handfull of rice and place it in the middle of the nori. using your fingers spread the rice evenly across the nori all the way to the edges. now pick up the whole thing and flip it over ninja style.
now lay your cucumber, crab and carrot to the middle. smear some wasabi paste(not a lot you want just a little to accompany the taste not make it spicy. I use wasabi in a tube for this). and mayonnaise along the side. Add the avacado to the top.
Now lift up the edge of the mat making sure to hold the ingredients in place and roll the to join the 2 edges of the rice and nori sheet together.
Gently squeeze along the length of the roll to mold it together. you need to lift up the front edge to join the 2 edges of nori.
Now spoon sesame seeds on top and use a spoon to spread evenly. You can use fish roe for the topping and its really good as well.
Slice your meat and plate
Pour sauce over meat
Slice your Sushi and plate
plate some ginger(ginger is used to cleanse the pallet after or before a bite of sushi)
mix a little water with Wasabi powder and plate