Exceptional beef deserves exceptional pairing. Rich, intensely marbled A5 Japanese Wagyu Picanha is grilled carefully to render the luxurious fat and create a beautifully caramelised finish, while a vibrant mango salsa brings freshness, sweetness and a citrus lift to every bite. Bold yet balanced, this recipe lets the quality of the Wagyu take centre stage.
Ingredients
- 200g Towada A5 Japanese Wagyu Picanha
- 1 Ripe mango
- 1 Red, yellow & green Peppers
- 2 Plum tomatoes
- 1 Shallot
- 1 Lime zest + juice
- Handful of parsely
-
60ml Olive Oil
- Salt & pepper
Instructions
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Finely dice shallot then dice peppers, mango tomatoes into small cubes.
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Add into a bowl with chopped parsely, lime zest + juice, olive oil, then season with salt and pepper mix.
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Prepare your BBQ Grill and once ready add the Picanha steak
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Season with salt and allow to cook
Note: When cooking Picanha, start buy rendering the fat first, take time to get nice golden colour. Also Picanha needs to be rested for longer then other steaks. Do not rush the process, and keep checking the temperature to avoid overcooking.
Thanks to Chef Sami
