Carrot-Beef Sushi with Caper-Basil Mustard

Name: Carrot-Beef Sushi with Caper-Basil Mustard
Total time: 1 h 44 min
Yield: 6 servings
Ingredients: 2 piece boneless beef top loin steaks; 1 tablespoon vegetable oil; 1 pound large carrots; 3 tablespoons chopped basil; 3 tablespoons chopped flat-leaf parsley; 3 tablespoons Dijon mustard; 2 tablespoons minced shallot; 1 tablespoon drained capers; 1 clove garlic; 3 tablespoons extra-virgin olive oil; 1 pinch flaky sea salt

An innovative fusion dish that combines tender beef strips with delicate carrot ribbons rolled sushi-style and served with a flavorful caper-basil mustard sauce. Perfect for an elegant appetizer or light meal.

6 servings

1 hr 44 min

Published October 4, 2025

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Ingredients

•2 piece boneless beef top loin steaks
•1 tablespoon vegetable oil
•1 pound large carrots
•3 tablespoons chopped basil
•3 tablespoons chopped flat-leaf parsley
•3 tablespoons Dijon mustard
•2 tablespoons minced shallot
•1 tablespoon drained capers
•1 clove garlic
•3 tablespoons extra-virgin olive oil
•1 pinch flaky sea salt

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle.
5 min
2.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total).
2 min
3.
Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes.
39 min
4.
While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler.
15 min
5.
Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.
10 min
6.
Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.
5 min
7.
Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips.
5 min
8.
Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square.
5 min
9.
Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid.
3 min
10.
Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve.
15 min

Ingredients

•2 piece boneless beef top loin steaks

•1 tablespoon vegetable oil

•1 pound large carrots

•3 tablespoons chopped basil

•3 tablespoons chopped flat-leaf parsley

•3 tablespoons Dijon mustard

•2 tablespoons minced shallot

•1 tablespoon drained capers

•1 clove garlic

•3 tablespoons extra-virgin olive oil

•1 pinch flaky sea salt

Cooking Instructions

Preheat oven to 350°F with rack in middle.

5 min

Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total).

2 min

Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes.

39 min

While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler.

15 min

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.

10 min

Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.

5 min

Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips.

5 min

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square.

5 min

Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid.

3 min

10.

Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve.

15 min