Japanese Wagyu is one of the most renowned cuts of beef in the world. Known globally for it’s exquisite marbling, Wagyu provides superb levels of succulency and flavour for the ultimate fine dining experience.
In our latest recipe, Harvey shows us how to cook Wagyu steak using our Japanese A5 Wagyu beef. This mouthwatering cut is served alongside smashed cucumber and a tantalising wasabi dressing, the perfect accompaniments to this fantastic beef.
Ingredients
Instructions
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Remove the steak from the fridge 30 minutes beforehand to bring it up to room temperature.
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Wrap your cucumber in clingfilm lightly and smash it with a rolling pin. Split the cucumber in half and cut into chunks. Crushing your cucumber helps produce a whole different flavour as opposed to just cutting or chopping.
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Add salt and sugar and place in the fridge for at least 30 minutes
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For your dressing, mix the mustard, ginger, garlic, chilli, sesame oil, rice wine vinegar, Mirin and soy sauce in a bowl and whisk well.
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After your cucumbers have been in the fridge for 30 minutes, drain well and add your dressing. Leave for at least another 30 minutes then sprinkle with sesame seeds and spring onions.
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For your beef, start by seasoning with rock salt and cracked black pepper.
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Heat your pan then place the steak into the pan flat.
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Leave for a few minutes, then turn the steak over.
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Baste the meat with the juices from the steak while it’s cooking.
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Once cooked, remove from the pan and leave to rest for a few minutes.
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To cut, start by removing the skirt then slice into strips.
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Serve with the cucumber dressing and enjoy!
