This post follows our segment “A seaweed Thanksgiving.”
Our last dishes were mashed potatoes, Yams with dulse, seaweed butter
Today we are introducing a seaweed steak sauce featured in the Wine Enthusiast, courtesy of Junghyun Park “JP”, chef and co-owner of Atomix in New York City. This recipe calls for nori, which is available in nearly all grocery stores. The sauce is Korean influenced using a little soy and toasted sesame oil. Then JP couples the seaweed sauce with a spicy horseradish sauce to give the steak a little spice.
While this sauce was intended for steak, it could be easily adapted for other meats and vegetables.