This wow-worthy surf and turf dish comes from Salt + Charcoal, a Japanese grill in the heart of Williamsburg, Brooklyn. Tender filet mignon is perfectly cooked, then topped with creamy, oceanic uni (sea urchin) and sweet-salty salmon roe, with seaweed and sesame to complement the rich flavors of meat and sea. The recipe does call for briefly torching the sea urchin, which you can easily accomplish with a kitchen torch—a handy little tool that makes you feel like a bad-ass but is actually really easy to use. It also calls for seaweed salt, which is salt made from seaweed, rather than salt with flakes of dried seaweed added; it’s also known as moshio, and you can buy it online, or look for in in Japanese or Asian markets, or in specialty shops.
The recipe calls for torching the uni, but don't let that intimidate you. With a small, easy-to-use, refillable kitchen torch, you can make quick work of it—and use it for lots of other things, like crème brûlée and meringues, but even for quickly melting and browning cheese without needing to turn on the broiler.Buy Now ›