Carrot-Beef Sushi with Caper-Basil Mustard

Preparation Preheat oven to 350°F with rack in middle. Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total). Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes. While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler. Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry. Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified. Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips. Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square. Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid. Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve. Cooks' note:Beef rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.

Preparation Preheat oven to 350°F with rack in middle. Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total). Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes. While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler. Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry. Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified. Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips. Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square. Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid. Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve. Cooks' note:Beef rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.