Sashimi Tuna and Kobe Tri-tip Salt Rock Combo

January 13, 2011

New York Butcher Shoppe & Grille Kacey shares Eddie’s passion for the high-quality of Certified Angus Beef, which he reminds us is a brand of exclusively rated beef, not to be confused with the species of Angus cattle.  Naturally, when asked to suggest some recipes for the home chef, Kacey turned to his menu for a blend of unique and hearty dishes.  Here’s one of those dishes.

Serve as an appetizer
  • 1 Himalayan Salt Rock – Heat slowly on a gas burner – raise heat incrementally over 20 minutes
  • 4 Oz Kobe tri-tip (part of sirloin) – cut into 1/4 inch thick pieces
  • 4 Oz Sashimi Tuna – slightly seared in a saucepan and cut into 1/4 inch thick pieces
  • Sides – Wasabi paste and sliced pickled ginger

Cooking – leave on salt rock until meat reaches desired doneness.

Tip: the longer on the salt rock, the more salt will be absorbed by the meat.

Serve with your favorite soy or steak sauce if desired.

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