Nori Rub

10 nori sheets

1¼ teaspoons coriander

½ teaspoon ground cumin

1 teaspoon Maldon sea salt

¼ teaspoon cayenne

1½ teaspoons minced garlic

1⅔ teaspoons ginger oroshi

3 tablespoons plus 1 teaspoon extra-virgin

olive oil

2 teaspoons almond oil

½ cup Original Oven Roasted Almond Accents®

(crushed)

1½ tablespoons almond flour

Almond Rosemary Cream

1 tablespoon plus 2 teaspoons lemon juice

1 tablespoon plus 2 teaspoons usukuchi soy 3 tablespoons rosemary leaves

1 tablespoon almond oil

½ cup mayonnaise

Six 6-ounce portions of ribeye

Make the Nori Rub: Toast the nori sheets until they reach a nice golden brown. They will shrink. Hand-crumble the nori into a bowl.

Put the coriander, cumin, salt, and cayenne in a spice grinder. Blend until fine. Add the crumbled nori and pulse to blend.

Transfer to a bowl and add the rest of the ingredients. Mix well.

Make the Almond Rosemary Cream: In a blender, combine all ingredients except for the mayonnaise and blend well. Let rest for 10 minutes, strain, then add this liquid to the  mayonnaise and mix well.

Heat a grill to high. Rub the steak with the nori rub. Place on the hot grill. Cook both sides until the meat reaches the desired temperature. Serve the steak with an herb salad and the almond cream.

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