Oh. My. Gosh.

How have I missed this concept???

Beef AS the wrapper — not what’s inside the wrapper!!

This is absolutely brilliant. And it comes to us from our friends over at seasaltwithfood.com.

Japanese Beef Rolls

Ingredients

8 thinly slices of Beef (sirloin)

8 stalks of Asparagus, trimmed

3 stalks of Scallions, halved

100g Enoki Mushrooms, trimmed

3 Tbsp  Japanese Soy Sauce

3 Tbsp Mirin

1 Tbsp Cooking Oil

Toothpicks or small skewers

Method

Preheat the oven to 400°F (205°C). Oil a baking tray.

Prepare the basting sauce. Mix the soy and mirin. Set aside.

Lay the beef slices, place the asparagus, scallions and mushrooms. Roll them tightly, and secure with toothpicks.

Bake in the oven for 5 minutes and baste the beef rolls with the sauce. Repeat the basting every 5 minutes until the beef rolls are cooked.

Boil the remaining sauce lightly and brush the beef rolls again. To serve, remove the toothpicks. Top it with some chopped scallions! DELISH!

Photo and recipe courtesy of seasaltwithfood.com.

I absolutely love peppercorn on steak. It’s so, so tasty and it brings out the steak’s natural flavor.

And I really love when you get to crack it with a mallet. Hi-yahhhhh!!! (That’s my fake karate chop sound.)

This recipe has it all!

Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

Ingredients

4 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)

3 tablespoons black peppercorns, cracked with mallet

2 teaspoons coarse kosher salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter

4 teaspoons Worcestershire sauce

1 1/2 teaspoons balsamic vinegar

1 pound portobello mushrooms, cut into 1/3-inch-thick slices

Preparation

Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.

Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.

Test-kitchen tip:

To make crisscross grill marks, place steaks on the grill pointing to ten o’clock. Halfway through cooking on one side, turn steaks to point to 2 o’clock. Turn steaks over and repeat.

Photo and recipe courtesy of epicurious.com.

Looking for that perfect gift for Grampa’s birthday? A bar mitzvah? Arbor Day?

THIS is a classic . . .

Yup, those are steaks on that there tie. Trillions and trillions of ’em.

He’ll NEVER have to worry about getting steak on his tie, ’cause guess what? He’s already got steaks on his tie!

I’m just doing a public service here. You needed to know about this.

Good day.

Photo courtesy of zazzle.com.