New York Strip Steak Negamaki
Chef Brent Clarkson, Tulalip Resort Casino
Yields 4 servings
1/8 cup pineapple juice
1/8 cup tamari (low sodium soy sauce)
1 tablespoon sugar
¼ cup mirin
2 tablespoons red miso
1 teaspoon toasted sesame oil
1 ½ pounds New York strip steak (cut ¼ inch thick and pound with a meat tenderizer to 1/8 inch thickness)
24 julienne pieces daikon radish
8 scallions, quartered lengthwise
24 julienne pieces carrot
4 asparagus spears, cut in half lengthwise
1\2 cup purple cabbage, shredded
1\2 cup peanut oil (or favorite type of oil) for brushing meat
- Blanch or grill asparagus until al dente.
- In a medium size bowl, Combine tamari, mirin, red miso, pineapple juice, sugar and sesame oil with a hand whip until well blended. Spread 1 tablespoon of marinade on each side of the steak slices and refrigerate for 2 hours. Reserve remaining marinate.
- On each slice of beef, place one scallion and one asparagus slice on the lower edge. Add daikon, carrot, and purple cabbage. Tightly roll the beef over the filling, securing with a toothpick, and repeat with remaining ingredients.
- Brush the rolls with oil and grill over medium high heat until slightly charred. Brush with reserved marinade and grill until glazed.
- Remove tooth picks, and cut Negamaki into 2 inch thick slices. Place cut sides down. Drizzle each slice with remaining marinade and serve with Jasmine or favorite Asian rice. Garnish with toasted sesame seeds.