Sesame Nori Sirloin

with sesame wasabi sauce

2-3 inch thick top sirloin, premium grade and aged
3-4, 8-inch sheets sushi nori, shredded
5 TBS sesame seeds, separated
4 TBS Tom Douglas's Tokyo Rub
olive oil

Rest steak at room temperature for 60 minutes, dry by pressing with paper towels.

Combine shredded nori (seaweed) sheets into a food processor with sesame seeds and process to chop. Blend 4 TBS of this mixture with 4 TBS Spicy Tokyo Rub.

Rub steak with olive oil, then sprinkle on a heavy layer of the rub packing it in gently. Turn and repeat, covering all surfaces with as much of the spice blend as possible. Rest steak for 30 minutes while you preheat grill or oven.

Grill with indirect medium heat (or roast in a 325 degree oven) to 120-130 internal, remove, resting covered for 15 minutes before slicing across the grain. Serve with sauce if desired.

Note: for a thicker sesame crust, roast on a cast iron skillet. This seasoning crust is also amazing on tuna steaks – cook hot and fast on a skillet.

Sesame Wasabi Sauce:
Combine 1 TBS toasted and crushed sesame seeds with 2 TBS of soy sauce and a tiny dash of dry wasabi. Use sparingly. - Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
---