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Notes
Rice
Sushi Rice is highly recommended for this dish. I prefer the stickiness of rice when paired with a delicious sauce. Another popular starch you could use is mashed potatoes. Mash and steak go very well together especially with the melding combination of an Onion Mushroom Black Pepper Sauce.
Steak
I am using thin cut New York Striploins as I want a quicker cook to achieve medium doneness. If you prefer your Steaks blue rare to medium rare, always pick a thicker cut. Filet Mignon, Ribeye, Sirloin, or Picanha (rump cap) are all great choices for this recipe. My tip is to dry Steaks for a few hours after patting down with paper towel to remove myoglobin (not blood). This way, the seasoning can actually stick to the outer side of the Steaks giving it a nice Maillard reaction resulting in a beautiful crust/sear, and tastier end result.
Vegetable
You can substitute with any other vegetables! For me, I love the taste of smoky Shanghai Bok Choy. It’s not very common to use on a Steak Plate, but the Asian inside of me was telling me that I needed Shanghai Bok Choy for this recipe, and it did not disappoint!
Check Out My Other Beef Recipes
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If you want more consistent cuts, freeze tenderloin in saran wrap and slice with a meat slicer.