Steak and Asparagus Donburi

Among the vegetables we received in our box from Girl and Dug were Radishes. We found a recipe that used them (once we pickled them). We had left over Steak. We decided to make Steak and Asparagus Donburi. We were unimpressed by this dish. Oh well win some, loose some. Try it you might like it better than we did.

Steak and Asparagus Donburi

Washington Post

 

This Japanese-style rice bowl dish delivers in flavor and texture for the omnivore who’s looking to cut back on ounces of meat per serving. 

If making fresh rice, put it on to cook before starting the recipe. You’ll need an instant-read thermometer for monitoring the meat. Note: You’ll have nori butter left over, which can be brushed on grilled foods such as potatoes, scallops and chicken.

 

Total time: 25 mins.

Storage Notes: Leftovers can be refrigerated for up to 3 days.

Where to Buy: The Japanese seasoning blend called togarashi is typically composed of dried chile peppers, dried orange peel, sesame seeds and more. It, the nori (dried seaweed) and the furikake (rice seasoning blend) are available on the Asian foods aisle of most large grocery stores.

 

Ingredients

 

Three 7-inch nori sheets

8        tablespoons unsalted butter, at room temperature

Pinch togarashi seasoning blend (may substitute furikake seasoning blend or bonito flakes; see headnote)

12      ounces sirloin steak

½       teaspoon flaked sea salt, plus more as needed

1        bunch (14 ounces) asparagus

Extra-virgin olive oil

Freshly ground black pepper

6        cups cooked brown or white rice, warmed

Pickled radishes, for serving (see NOTE; optional)

 

Directions

 

1.    Tear up 2 sheets of the nori into small pieces. Working in batches as needed, pulse them in a spice grinder or food processor to a coarse powder.

2.    In a medium bowl, stir together the butter with the powdered nori and togarashi, until well incorporated. 

3.    In a large skillet over high heat, heat 2 teaspoons of oil until shimmering. 

4.    Pat the meat dry and season lightly with the salt. Add to the pan and cook until browned on both sides, turning the steak(s) over half-way through, until the center of the steak registers 140 to 145 degrees (medium-rare) on the thermometer, about 5 minutes total. Do not overcook. Transfer the steak to a cutting board to rest; keep the pan over high heat.

5.    While the steak is cooking, discard any woody or tough asparagus ends, then cut the stalks across in half and transfer to a large bowl. Drizzle with a little oil, season lightly with pepper and toss to combine.

6.    Add the dressed asparagus to the pan and cook, using tongs to turn them often, until a little charred but still a bit crisp, about 3 minutes. Transfer to the cutting board with the steak.

7.    Divide the rice among individual bowls. Cut the remaining nori sheet into thin short strips and divide among the bowls. Cut the rested steak into 1/2-inch-thick slices, then divide it and the asparagus among the bowls. Brush the steak with some of the nori butter or, if the butter is soft enough, spoon it on top and let it melt. Serve with the pickled radish, if desired.

 

NOTE: To quick-pickle radishes, rinse 8 of them, about 4 ounces, well and cut into quarters, trimming them as needed. Combine 1/4 cup plain rice vinegar, 1/4 cup red wine vinegar, 1 tablespoon sugar and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat, stirring until the sugar has dissolved. Turn off the heat, add the radishes and let sit for 15 minutes before serving or storing (in their cooled liquid).