Recipes
Wagyu steak with kimchi pickled vegetables
Sharp, spicy and crunchy, kimchi pickles are the ideal complement to our beautiful, buttery soft and rich wagyu fillet steaks
Sharp, spicy and crunchy, kimchi pickles are the ideal complement to our beautiful, buttery soft and rich wagyu fillet steaks
Cook: 45 Mins
Serves: 4
Price: £13.04 per serving
Nutritional Information
Each 373g serving contains
Energy
1705kj
407kcal
1705kj
407kcal
20%
Fat
18.3g
18.3g
Med
26%
26%
Saturates
7.5g
7.5g
Med
38%
38%
Sugars
3.7g
3.7g
Low
4%
4%
Salt
2.98g
2.98g
High
50%
50%
of your reference intake.
Typical energy values per 100g:
457kj/109kcal
Typical energy values per 100g:
457kj/109kcal
Ingredients
4 x 245g Wagyu Fillet Steak
220g mooli - peeled weight
30g Chinese Chilli Bean Paste
2 spring onions (thinly sliced)
8g Cornish sea salt & luxury pepper
3g Dulse seaweed flakes
4g Shichimi Togarashi
20g sesame seeds (toasted)
2 pak choi
4 radishes (sliced)
Method
1
Peel the mooli and discard the outer layer. Now, use a vegetable peeler to make long ribbons. Put in a bowl, sprinkle with salt and then leave for 10 minutes.
2
Wash the salt off the mooli and pat dry with kitchen paper. In a bowl, mix the mooli with the bean paste and spring onion.
3
Meanwhile, put the Cornish sea salt & luxury pepper, seaweed flakes and Shichimi Togarashi on a large plate and mix together well.
4
Grill the steak on both sides: 3 minutes for rare; 4 minutes for medium; 6-7 minutes for well done. Leave the steak to rest for 6 minutes. Season the steak lightly with the Togarashi rub.
5
Cut the steak into thick slices and sprinkle with toasted sesame seeds. Serve with the pickled vegetables, steamed pak choi and sliced radishes.