- Joined
- Oct 10, 2007
- Messages
- 3,971
Its hard to find but worth it. your gonna need a buffalo steak.
10 oz buffalo steak
12 oz sushi grade ahi tuna steak
1 Cup uncooked brown rice.
bottle of sirachi sauce(verry goddamn hot stuff)
Micro greens(about 2 cups for the salad)
low sodium soy sauce 3 TBSP
gresh ginger 1 tsp grated
1 clove garlic grated
1 tbsp dry sherry.
take the tuna steak and with the back of a spoon or knife smash the crap out of it, you want to get it the consistancy of the tuna you get in a spicy tuna roll, you know kinda like tuna mush. DONT GAG RIGHT NOW ITS DELICIOUS! set that aside.
in a bowl whisk the soy, sherry, garlic, ginger, and sirachi( im not gonna tell you how much of this just add to taste).
with a spoon mix the 1/2 of the sauce you just made into the tuna, cover it and put it in the fridge for an hour.
now the steak. Grab the sharpest knife in the kitchen.
slice the steak paper thin, you want to make steak sheets.
once its sliced take out the tuna.
take a slice of steak and spoon on the tuna mixture and rill it up.
trim the ends to make it a perfect tube, then cut it on the bias.
remember those microgreens?
well toss them with the remainder of the sauce you made and add alittle salt and pepper.
now on a plate take the carppacio stuffed with the tar tar and stand them up like 4 pointy stakes. and in the middle of them(you want a diamond shape) toss on 1/2 of the salad you just made.
oh by the way you already cooked the brown rice and placed it on the plate making the whole bottom of the plate an even layer of brown rice...thats whats holding up your steak. ENJOY.
10 oz buffalo steak
12 oz sushi grade ahi tuna steak
1 Cup uncooked brown rice.
bottle of sirachi sauce(verry goddamn hot stuff)
Micro greens(about 2 cups for the salad)
low sodium soy sauce 3 TBSP
gresh ginger 1 tsp grated
1 clove garlic grated
1 tbsp dry sherry.
take the tuna steak and with the back of a spoon or knife smash the crap out of it, you want to get it the consistancy of the tuna you get in a spicy tuna roll, you know kinda like tuna mush. DONT GAG RIGHT NOW ITS DELICIOUS! set that aside.
in a bowl whisk the soy, sherry, garlic, ginger, and sirachi( im not gonna tell you how much of this just add to taste).
with a spoon mix the 1/2 of the sauce you just made into the tuna, cover it and put it in the fridge for an hour.
now the steak. Grab the sharpest knife in the kitchen.
slice the steak paper thin, you want to make steak sheets.
once its sliced take out the tuna.
take a slice of steak and spoon on the tuna mixture and rill it up.
trim the ends to make it a perfect tube, then cut it on the bias.
remember those microgreens?
well toss them with the remainder of the sauce you made and add alittle salt and pepper.
now on a plate take the carppacio stuffed with the tar tar and stand them up like 4 pointy stakes. and in the middle of them(you want a diamond shape) toss on 1/2 of the salad you just made.
oh by the way you already cooked the brown rice and placed it on the plate making the whole bottom of the plate an even layer of brown rice...thats whats holding up your steak. ENJOY.
