Seared Tuna Steak Marinaded with Cilantro and Lime Sauce

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INGREDIENTS:

  • 1  fresh tuna steak (about 1 1/2 lbs)
  • 1 lime, squeezed
  • 1 cup cilantro, chopped
  • 4 tbsp minced garlic
  • ½ tbsp mirin (rice wine)
  • 1 tsp sesame oil (optional)
  • Seasame seeds
  • Salt & pepper to taste
  • Oil

 

INSTRUCTIONS:

  1. To make the marinade sauce, mix lime juice, cilantro, garlic, mirin in a bowl.
  2. Dry tuna steak and season with salt and pepper, then put it in a ziploc bag with the marinade sauce. Place the bag in the fridge for 1 hour.
  3. An hour later, take out the tuna steak and add a pinch of sesame seeds on each side.
  4. Add 1 tbsp oil to a skillet over high heat, sear for about 1 minute per side.
  5. Transfer tuna steak to a cutting board and cut into slices then serve.
  6. This step is optional, but if you love cilantro and lime as much as I do, mix the remaining marinade sauce with sesame oil and a pinch of sesame seeds, then use as dipping sauce.
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Yakiudon

142

INGREDIENTS:

  • 3 tbsp garlic, minced
  • 1 – 2 frozen chikuwa (Japanese fishcake), sliced
  • 2 cups snow pea leaves or cabbage, chopped
  • 1 cup beech mushroom
  • 1 frozen udon
  • Japanese Otafuku Yakisoba sauce to taste
  • Dry basil
  • Olive Oil
  • Dry seaweed

 

INSTRUCTIONS:

  1. Heat 1 tablespoon of olive oil in a skillet. Add garlic, chikuwa and stir fried over medium-high heat until soft, transfer to plate. Add 1 tablespoon of olive oil in the skillet. Add snow pea leaves / cabbage and beech mushroom, and 1/2 cup of water.
  2. Meanwhile, put the udon in a pot of boiling salted water for 1 minute. Drain then add to the skillet.
  3. Add the cooked chikuwa and the Otafuku Yakisoba sauce in the skillet.
  4. Garnish with dry seaweed and serve.

Steak and Spinach Roll

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INGREDIENTS:

  • 2 tbsp Olive Oil
  • 4 tbsp garlic, chopped
  • 2 tbsp Shallot, chopped
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 3 oz Enoki Mushroom, chopped
  • 1 lb flank steak
  • Spinach, enough to cover steak
  • Provolone cheese, enough to cover steak (I like to add more and put in the bottom at the end)
  • Salt and pepper to taste

 

INSTRUCTIONS:

  1. Preheat oven to 350°F
  1. Place the flank steak on cutting board and season both sides with salt and pepper. You want the steak to be evenly thick.
  1. Heat one tablespoon of olive oil in a pan over medium-high heat. Add garlic, shallot, enoki mushroom, basil, salt and pepper and cook for 5-10 minutes. Remove from heat and set aside.
  1. Lay out the Flank steak in front of you. Spread the enoki mushroom and shallot mixture evenly on top. Then, add spinach on top, followed by slices of provolone cheese. Both spinach and provolone cheese should be enough to cover the steak.
  1. Roll the flank steak up tightly and away from you. Use toothpicks to secure the steak roll. Then cut every 2-3 inches into smaller rolls. Make sure every small roll has a toothpick.
  1. Heat one tablespoon of olive oil in a pan over medium-high heat and sear both sides of small roll for 1-2 minutes each side.
  1. Brush or spray some oil at the bottom of a baking dish, and then transfer the small steak rolls there and bake for 12 – 15 minutes until it’s medium rare. Sprinkle parsley on top and serve 🙂