Nori Pasta with Grilled Steak
A savoury, umami packed pasta made with roasted seaweed, sesame and Parmesan, topped with juicy grilled steak.
A savoury, umami packed pasta made with roasted seaweed, sesame and Parmesan, topped with juicy grilled steak.
For the nori pasta :
* Pasta
* 4 packets of roasted seaweed
* Sesame seeds
* 2 egg yolks
* A bowl of grated Parmesan cheese
* Soy sauce, adjust to taste
* Sesame oil
* Reserved pasta water, as needed
For the grilled steak :
* Steak
* Salt, to taste
* Black pepper, to taste
* A little oil for grilling, if needed
1. Prepare the nori powder
Add the packet roasted seaweed and sesame seeds to a blender. Blend until they form a fine powder or the consistency you want.
2. Make the sauce
Transfer the nori powder to a bowl. Add Parmesan cheese, soy sauce, sesame oil and egg yolks. Mix well, adding a little reserved pasta water at a time until the sauce becomes smooth and creamy.
3. Cook the pasta
Boil the pasta according to the packet instructions. Reserve some pasta water before draining.
4. Toss everything together
Add the cooked pasta to the nori sauce and toss until every strand is evenly coated. Add more pasta water as needed to loosen the sauce.
5. Grill the steak
Season the steak with salt and black pepper. Grill until cooked to your preferred doneness, then let it rest briefly before slicing.
6. Serve
Plate the nori pasta and top with slices of grilled steak. Serve immediately while warm!
* Start with a little soy sauce. Roasted seaweed and Parmesan are already savoury, so adjust the seasoning gradually to suit your children’s taste.
* Make it fun. If your kids enjoy seaweed snacks, let them know they’re getting to enjoy those familiar flavours in a pasta dish!
* Slice the steak into bite sized pieces. This makes it easier for little ones to eat.
* Adjust the texture. Add a little more pasta water if the sauce becomes too thick or sticky.
* Serve it fresh. The sauce is at its best when the pasta is freshly tossed and still warm
1. Switch up the protein
You don’t have to use steak! This nori pasta is versatile, so feel free to use your family’s favourite protein. Grilled prawns, scallops, chicken or salmon would all be lovely alternatives.
2. Use packet roasted seaweed
My little secret is using packet roasted seaweed instead of plain dried seaweed. It adds an extra layer of umami and savouriness to the sauce. If your roasted seaweed is already salted or seasoned, taste the sauce before adding more soy sauce.
3. Adjust the sauce to your liking
Everyone’s taste is different. Start with less soy sauce and Parmesan, then add more if needed. The reserved pasta water helps bring everything together into a smooth sauce.
4. A little note about the egg yolks
The egg yolks help give the sauce its creamy texture. Because the sauce is mixed off the heat, the yolks may not cook fully. For young children, pregnant people or anyone at higher risk from foodborne illness, use pasteurised egg yolks or gently heat the sauce while stirring until it reaches a safe temperature.
5. Make it your own
This recipe is a great starting point for experimenting with different proteins and adjusting the seasoning to suit your family. Keep it simple, have fun and see what your little ones enjoy!
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