Carrot-Beef Sushi with Caper-Basil Mustard

Ingredients

• 3 tablespoons flat-leaf parsley
• flaky sea salt such as Maldon
• 3 tablespoons extra-virgin olive oil
• 1 pound large carrots
• 3 tablespoons basil
• 1 tablespoon capers
• 1 garlic clove
• + 4 more ingredients
• • 2 1-inch-thick boneless beef top loin (strip) steaks (about 1 1/4 pounds total)
  • 1 tablespoon vegetable oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons shallot

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...

View full recipe at Epicurious