Sesame Steak Food

SESAME TUNA STEAKS WITH ASIAN SLAW

Steps:

• Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
• Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

SEARED SESAME TUNA

Steps:

• Place a large non-stick frying pan on a medium-high heat.
• Rub the miso all over the tuna, then pat on the sesame seeds to cover.
• Place in the hot pan with 1 tablespoon of olive oil and sear for 1½ minutes on each side, so it's beautifully golden on the outside but blushing in the middle.
• Remove to a board to rest. Quickly wipe out the pan with a ball of kitchen paper, then return to the heat.
• Trim the spring onions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with a few drips of red wine vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.
• Slice the sesame tuna and serve on top of the veg, drizzled with 1 teaspoon of extra virgin olive oil.

SESAME STEAKS

Steps:

• In a shallow glass container, combine the first seven ingredients; mix well. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade. , Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

JAPANESE SESAME STEAK SAUCE

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

CRISPY SESAME BEEF

Steps:

• Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.

SESAME-CRUSTED TUNA

Steps:

• In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
• Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
• When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
• Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
• To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

SESAME STEAK SAUCE

Steps:

• Whisk all ingredients together in a small bowl. It will seem watery at first but thickens up as you mix.

SESAME STEAK STIR-FRY

Steps:

• Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
• Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
• Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
• Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.

SESAME STEAK

Steps:

• About 5 hours before serving or early in the day, heat vegetable oil in 10" skillet over medium-high heat. Cook sesame seeds in hot oil until golden, stirring grequently. In large zipper lock bag, mix well, sesame seed oil mixture, onions, soy sauce, lemon juice, sugar, pepper and garlic. Trim any excess fat from steak; place steak in marinade, turning to coat both sides. Refrigerate at least 4 hours, turning steak occasionally. About 45 minutes before serving, preheat grill. Grill for 25 minutes for rare. Brush often with marinade; turn steak once.

GRILLED SESAME FLANK STEAK

Steps:

• 1. Combine all marinade ingredients in a bowl, whisking to emulsify.
• 2. Place the marinade in two separate gallon-sized Ziploc bags. Add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat. Then place in a metal pan and into the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
• 3. Preheated the grill to medium-high heat (375 F).
• 4. First sear the flank steak on each side, approximately 1-2 minutes per side.
• 5. Continue cooking 6 minutes per side, turning once.
• 6. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.

15 BEST TUNA STEAKS

Steps:

• Mix all the ingredients of marinade. Reserve 2 tbsp of this marinade as dressing in a small bowl. Use rest to marinate tuna. You can marinate at least 30 minutes to couple of hours in refrigerator.
• Cook the grains according to the instruction on packet.
• Chop and dice the veggies and fruit.
• Heat oil to smoking hot in a pan. Pat dry the fish and place it in a pan.
• Watch closely as you are searing the fish. Cook 30-45 seconds per side to make it cooked outside and rare in the middle.
• Rest for couple of minutes and cut into thin slices with sharp knife.
• Place cooked rice in a bowl. Arrange fish slices along with diced mangoes, chopped red cabbage, edamame. Drizzle the dressing over all of your bowl. Sprinkle sesame seeds generously.

SESAME STEAK STIR-FRY

Steps:

• Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.