Seared Tri-Tip Steak with Asian Black-Bean Rice Cakes

1. 1

   In a small saucepan, combine the mirin and vinegar with the water and 1 teaspoon of kosher salt; bring to a boil.

2. 2

   Add the rice and bring to a boil.

3. 3

   Cover and cook over low heat for 22 minutes, or until the liquid is absorbed and the rice is just tender.

4. 4

   Stir in the minced ginger, black beans and sliced scallions.

5. 5

   Preheat the oven to 400.

6. 6

   Line six 1/2-cup ramekins or standard-size muffin cups with plastic wrap, then pack them with the warm rice and let cool.

7. 7

   Season the steak with salt and pepper.

8. 8

   Heat 2 tablespoons of the oil in a medium skillet.

9. 9

   Add the steak and cook over moderately high heat until well browned on both sides, about 8 minutes.

10. 10

    Transfer the steak to a rimmed baking sheet and roast for 20 minutes, or until an instant-read thermometer inserted in the center of the steak registers 130 for medium-rare.

11. 11

    Transfer the steak to a cutting board and let rest for 5 minutes.

12. 12

    Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet.

13. 13

    Unmold the rice cakes and fry them over moderately high heat until they are golden brown and crisp, turning once, about 2 minutes.

14. 14

    Thickly slice the steak against the grain and serve with the rice cakes and hoisin sauce.

* Per serving · 4 servings · Values may vary.