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1
Preheat the oven to 400.
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2
In a small saucepan of boiling water, blanch the scallions for 2 minutes.
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3
Drain and rinse under cold water.
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4
Set a rack on a baking sheet and arrange the shiitake caps on the rack, gill sides down.
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5
Season lightly with salt and pepper.
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6
Season the steak with salt.
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7
In a food processor, coarsely grind the nori with the sesame seeds, red pepper and 1 teaspoon black pepper.
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8
Spread the nori mixture on a plate and dredge the steak in it.
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9
In a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
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10
Add the steak and cook over moderately high heat until the nori is toasted, about 4 minutes per side.
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11
Place the steak over the mushrooms and roast for about 15 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130 for medium rare.
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12
Transfer the steak to a cutting board and let rest for 10 minutes.
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13
Meanwhile, halve the scallions lengthwise and quarter the mushroom caps.
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14
In a small bowl, whisk the tamari with the mirin, lemon juice and the remaining 1/2 tablespoon of olive oil.
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15
Slice the steak 1/4 inch thick and arrange it on plates with the shiitake mushrooms and scallions and a small mound of wasabi.
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16
Drizzle the tamari sauce over the steak and serve.
