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Steak & Avocado Rolls

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"This take on avocado rolls comes from our girls' love of sushi. Garth and I would often take them to their favorite restaurant in Tulsa, In the Raw. Taylor, August, and Allie would order everything from tuna to octopus. Garth and I would always order rice bowls and avocado rolls. We continue to steer clear of raw fish! When we re-create our In the Raw experience at home, I pair these steak and avocado rolls with Garth's Teriyaki Bowl. These rolls are not quite as fancy as the foods the girls eat, but they're as close to sushi as this chick singer and her cowboy are gonna get!"

List of Ingredients

◦ 1 (8-ounce) boneless rib eye steak
◦ 2 tablespoons olive oil
◦ 1 teaspoon freshly ground black pepper
◦ 1 � teaspoons kosher salt
◦ 1 cup panko bread crumbs
◦ 1 teaspoon black sesame seeds
◦ � cup mayonnaise
◦ 2 tablespoons sriracha
◦ 6 to 8 (10-inch) square soy sushi wrappers
◦ 1 avocado, sliced
◦ 1 yellow bell pepper, julienned or very thinly sliced


Recipe

Heat a large cast-iron skillet over medium-high heat and add olive oil. Sprinkle the steak with the pepper and 1 teaspoon of the salt, and cook for about 5 minutes per side, until medium. Transfer the steak to a cutting board and let rest for 7 minutes.

Meanwhile, reduce the heat under the skillet to medium and add the panko, sesame seeds, and remaining � teaspoon salt. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool.

Slice the steak into thin strips.
In a medium bowl, mix the mayonnaise and sriracha and set aside.

Place a soy wrapper in front of you on a clean workspace. On the wrapper edge closest to you, spread a thin line of the spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Spread another thin layer of spicy mayo over the peppers, then sprinkle 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko.

Carefully roll the wrapper away from you to enclose the filling, creating a thin tube. Add another thin layer of spicy mayo to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and filling ingredients. Cut each roll crosswise into 1 �-inch-wide slices. Place the rolls on a serving plate and enjoy.

Serves 4





❧ Trisha's Tip:
If you have a medium squeeze bottle, put the mayo and sriracha in the bottle and shake until combined. A resealable bag or piping bag would also work well to evenly squeeze a small line of spicy mayo onto the soy wrapper.