Wagyu flank steak tataki with smashed wasabi-avocado and nori crunch

By Chris Whaley, The American Local, Portland Oregon

4 oz wagyu flank steak
1 ripe avocado
1 oz shaved wasabi
1 lime
1 sheet nori
1/4 cup rice flour
1/4 water
1 tsp toasted sesame
1 tbsp sliced scallion
High quality olive oil
Togarashi to taste
Salt to taste

Lightly season flank steak with salt and togarashi, sear on high heat on all sides (approx 20 secs per side). Submerge in ice water for 1 minute, pat dry with towel. Smash avocado with mortar and pestle, fold in juice of half lime, scallion, wasabi and salt to taste. Make this slurry of rice flour and water, dip nori sheet in slurry and fry for 2 minutes at 375 degrees. After cool down, pulse in food processor. Stir in 1/2 tsp lime zest and sesame seed.. Thinly slice steak, dress with sea salt and olive oil. Top with dollop of avocado mixture and sprinkle with nori crunch.

Photo courtesy.

Posted on January 5, 2015 and filed under MAIN DISHES.