One of my favourite eats, simple yet so sumptuous, I do confess to having a bit of a crush on wasabi paste, I love the fiery wallop wasabi delivers to my taste buds, the racy flare that goes up through my nose which then renders tears in my eyes, gorgeous just gorgeous, a pea size piece of wasabi on each slice of beef will give you that fiery burst. Use the pickled ginger to cleanse your pallet in between each mouthful and then do it all again!
Prep and cook time 5 minutes / Rest time 20 minutes
Ingredients
(Serves 2)
16oz centre cut fillet steak
Wasabi paste
1 tsp coconut or groundnut oil
Sushi ginger
Sea salt
Side salad
2 handfuls bean sprouts
1 small carrot julienned
1 tbsp parsley torn
1 spring onion red or white finely sliced
Heat your griddle or pan to a high heat, rub the coconut or ground nut oil over the steak and sear in the pan, sear all sides evenly.
Remove from the pan and leave to rest for ten minutes, then and wrap in parchment paper then cling film and pop in the freezer for ten to twenty minutes to firm up, this is so you can cut the steak in nice thin even pretty slices, you don't have to do this and sometimes I just want to eat the steak and can't wait any longer after the resting time! Season with sea salt.
Toss all the salad ingredients together and serve with the sashimi and a generous portion of wasabi paste.
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