Wagyu with coriander relish is a sumptuous dish that goes well with red wine. Wagyu is often seen as expensive, but there are more affordable cuts which are soft and delicious as well. You may ask your local butcher about them.
1 cup light soy sauce
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 cup sushi vinegar
1 teaspoon chili flakes
2 teaspoon Dijon mustard
1 kg waygu skirt steak
Salt and pepper to taste
Lime wedges for serving
For the coriander relish:
1 bunch coriander leaves, chopped
1/4 cup sunflower oil
2 tablespoon lime juice, plus lime wedges to serve
1 long red chili, seeded and chopped
1 tablespoon fish sauce
1 teaspoon brown sugar
Place the soy sauce, sugar, Worcestershire sauce, sushi vinegar, chili and mustard in a shallow dish. Whisk it until the mustard is dissolved. Season it with salt and pepper to taste. Place the beef in the dish and cover it with cling film. Refrigerate it for at least two hours or up to overnight. Turn at least once.
Next, preheat the oven at 180C and set a grill pan to high. Grill the beef for two to three minutes per side or until it is charred. Transfer the grilled beef to a baking tray and roast it for ten to fifteen minutes or until it is done according to your preference. Remove it from the oven and loosely cover the tray with foil. Let it rest for ten minutes.
While cooling the steak, prepare the relish by placing the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a medium sized bowl. Stir until the sugar is dissolved. Add the beef drippings into the relish and toss gently until well combined.
Slice the beef across the grain and divide among individual plates or place them, on a serving platter. Serve the beef with coriander relish and lime wedges.
Image from jenny8lee