Cowboy Sushi

Prep Time: 20 minutes

Total Time: 1 hour and 30 minutes

Makes 3 rolls; 18 to 22 pieces

Hold the horses, ’cause this is an unlikely pair. Ever since Shannon got me hooked on sushi, it’s been one of my favorites, but I wanted to make it cowboy style. Using thin steaks instead of rice beefs up the protein in my sushi. The fresh flavors of cucumber and avocado bring out the more traditional side of sushi. Tanoshimu — enjoy!

• 3 (5- to 8-ounce) sirloin steaks or thin-cut Milanesa (see Tip)
• Lime juice
• Meat tenderizer
• Seasoned salt
• Black pepper
• ⅓ cup cream cheese, softened
• 1 to 2 jalapeños, cut into thin 2-inch-long spears
• ⅓ medium-sized cucumber, cut into thin 2-inch-long spears
• 2 green onions, chopped
• Cowboy Sushi Sauce (recipe follows)
• 1 avocado, halved, pitted, peeled, and thinly sliced
• Lemon juice (optional)

1. Unless you are using the Milanesa, wrap the sirloin steaks with plastic wrap and flatten with a meat hammer until about ⅛ inch thick, or as thin as possible and into approximately three 6-x-11-inch rectangles.

2. Remove the plastic and rub both sides of each piece with several drops of lime juice. Repeat with a few shakes of the meat tenderizer and seasonings. Cover and let sit for 30 minutes in the icebox.

3. Preheat a grill to low.

4. Remove the meat from the icebox and let warm to room temperature before grilling. Grill the meat over low heat for 2 to 3 minutes per side, until rare to medium-rare. You can also pan-fry the steaks by searing them on both sides over high heat in a cast iron skillet. Just be sure to keep the meat on the rare to medium-rare side because it will be easier to handle and more tender. Cool to room temperature.

5. Spread a thin layer of the cream cheese evenly over one side of each steak. Place about a 1½-inch-wide row of jalapeño and cucumber spears closer to one long side of the steaks, using your judgment about how much to include.

6. Sprinkle the green onions on top. Drizzle about 1 tablespoon of the sushi sauce on top of the vegetables.

7. Starting with the long side with the vegetables, tightly roll up the steak. Cover and place in the icebox for 10 minutes.

8. Cut the rolls into ¾-inch-thick pieces. Top the rolls with the avocado slices. You can squeeze a little lemon juice over the avocado to keep it from browning. Drizzle with the sushi sauce or use for dipping and serve.

Tip: The trick to this dish is having a thin cut of meat. Oftentimes I can find thin-cut Milanesa, which is beef top round cut extra thin; it works great here. You can also have your butcher cut an extra-thin piece of top round or sirloin so you don’t have to pound your own meat.

Cowboy Sushi Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Makes about ¾ cup

When I eat sushi, one of the best things is the sauce that is drizzled over it. This sauce enhances the Cowboy Sushi with a smoky Asian flavor. It’s great for drizzling or dipping.

• ¼ cup plus 1 tablespoon mayonnaise
• 1¼ tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1¼ teaspoons soy sauce
• 1 teaspoon lime juice
• 1 teaspoon liquid smoke
• 2 teaspoons light brown sugar

In a small bowl, whisk together all the ingredients until smooth. Serve with the sushi rolls.