Recipe information
Savor the tender bavette steak, expertly coated in a crispy nori crust and drizzled with zesty ponzu sauce for a delightful umami experience.
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Nori-Crusted Bavette Ingredients
Preparation Directions
1. Prepare the Nori Crust
In a food processor, combine the nori sheets, panko breadcrumbs, black sesame seeds, salt, and black pepper. Pulse until finely chopped and well mixed.
2. Marinate the Steak
In a bowl, whisk together sesame oil and soy sauce. Add the bavette steak and coat it well with the mixture. Let it marinate for at least 30 minutes.
3. Coat the Steak
After marinating, remove the bavette steak from the marinade and let excess liquid drip off. Press the nori breadcrumb mixture onto both sides of the steak to form a crust.
4. Cook the Steak
Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
5. Rest and Slice
Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.
6. Serve
Slice the steak and serve it with ponzu sauce drizzled on top or on the side for dipping.