Who Cooked It Better? The Great Steak Sushi Roll-off
The results of last week’s veggie burger battle royale are in, and with 98 percent of all precincts reporting, Eat Air’s Big V captured 47 percent of the vote, earning the official title of best veggie burger in the world. Ever.
Since today is a big election day, we’re going with a political theme for this week’s Who Cooked It Better. The good folks over at Urban Spoon recently crunched some numbers to come up with the Steak/Sushi index, which shows that any city’s voting habits can be predicted by its ratio of steak houses to sushi joints. The nation’s political divide falls almost exactly along these lines, from Dallas (most Republican; most steak houses) to San Francisco (most Democratic; most sushi).
Of course, in 2008 everyone is all gaga for unity and bipartisanship, and what better way to celebrate such feelings than with steak sushi. This inspired creation is popping up on more and more restaurant menus, and it’s a delicious trend that should keep on trending, if you ask me.
Our first steak sushi roll, pictured on the left, is from Sushi Day, who offers up some beautiful butter-fried flank steak cooked to a pinkish rare. But more importantly, Sushi Day has the gall/genius to roll it up with onion slices and french fries! (The fries are both inside the sushi roll AND served alongside it.) This non-conformist sushi is topped off with BBQ sauce. Full recipe here.
Our second steak sushi recipe is from Gourmet, and as you might expect, they go avant-garde, getting rid or the seaweed and instead wrapping a bloody steak in thinly-sliced carrot ribbons. A mustard sauce made of basil, parsley, shallots, capers and garlic brings the flavor, and a flaky sea salt garnish adds extra arty effect (does anyone else think it looks like sushi falling from the sky?) Full recipe here.
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Photos: Sushi Day, Gourmet