1 beef faux-filet
2 tbsp. (30 ml) soy sauce
2 tbsp. (30 ml) camelina honey
2 tbsp. (30 ml) roasted camelina oil
1 tsp. (5 ml) roasted camelina seeds
2 tbsp. (30 ml) clementine juice
1 tbsp. (15 ml) rice vinegar
1/2 tbsp. (8 ml) fish sauce
1 tsp. (5 ml) sriracha
1 tbsp. (15 mL) green onion
1 tbsp. (15 mL) smoked pink salt
- In a plate, place the faux-filet with 1 tbsp. (15 mL) of roasted camelina oil. Let sit at room temperature for 30 minutes.
- In a bowl, combine all the other ingredients, except the green onion. Reserve.
- In a skillet over high heat, sear the faux-filet for 2 minutes on each side. Place on a plate and let cool for 5 minutes.
- Cut the sirloin into thin slices. Pour the marinade over the slices. Garnish with roasted camelina seeds, a drizzle of roasted camelina oil and green onions.
Recipe and picture credit : Chef Mayer