Flank Steak Sushi

January 20, 2007 Maki Recipes

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This flank steak recipe is one that my mom has used for ages, and I have always loved it! I used to always ask my mom to make it for dinner, but now that I’m all grown up I don’t get her home cooked dinners anymore! I have my own kitchen of course, but making it myself seemed a little daunting. Hehe let’s just say it never comes out as good as mom makes it… but it’s still so good! So of course I was excited to try one of my favorite meals as sushi! And might I say yum yum YUM!! (Yeah, I know I’m tooting my own horn but it’s so GOOD!)

Makes 6 rolls, or 36-48 pieces.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 1.5 pound flank steak
  • 1 clove garlic, halved
  • salt, pepper, garlic powder
  • 1/4 cup butter
  • 3 cups sliced mushrooms
  • 6 stalks green onion
Cooking Directions
  1. Cook sumeshi.
  2. Trim any excess fat from the flank steak.
  3. Pat the surface of the flank steak dry with a paper towel, then rub with the cut side of the clove of garlic. Season with salt, pepper, and garlic powder.
  4. Melt 1 tablespoon of butter in a skillet that is big enough to hold the flank steak. Put the flank steak in the skillet, and cook over medium-high heat until it is browned on the outside but still pink in the center.
  5. Remove the flank steak from the skillet and cover loosely with foil.
  6. Melt the remaining 3 tablespoons of butter in the pan drippings. Saute the mushrooms until they have shrunk to about 2/3 their original size.
  7. Slice the flank steak across the grain.
  8. Roll the sushi, using a couple of strips of flank steak, mushrooms, and a stalk of green onion as your fillings.
  9. Serve with hoisin sauce. Enjoy!

Coming Soon!

More Pictures

Flank Steak with MushroomsFlank Steak with MushroomsFlank Steak with MushroomsFlank Steak with Mushrooms

12 thoughts on “Flank Steak Sushi”

  5. Robb -

    Wow, what a cool idea. My wife is not too jazzed about sushi, but I know she’ll like this. I’ll make this week sometime.

    I like this blog!!

  9. Rino -

    I love making sushi, but haven’t yet acquired the taste for raw fish. I make it with chicken or steak and sometimes bacon or vegetarian.
    If this interests anyone, I find that if you cook chicken or steak with Kikkoman Toasted Sesame Marinade it works great. I’ve also toyed with the idea of using a sushi press to make sushi with carpaccio on top.
    Instead of string cheese or cream cheese I’ve used Havarti which has worked out great. It’s cream like cream cheese, but holds its structure more when you’re cutting it into strips and it’s more (and differently) flavorful.

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