Wagyu steak with kimchi pickled vegetables

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

By , 21 September 2015

Be the first to rate this recipe

Wagyu steak with kimchi pickled vegetables

  • 45 Mins

  • Serves: 4

Add to basket
Nutritional Info
Each 373g serving contains

  • Energy

    1703KJ

    407KCAL

    20%

  • Fat

    18.3g

    med

    26%

  • Saturates

    7.5g

    high

    38%

  • Sugars

    3.7g

    low

    4%

  • Salt

    2.98g

    high

    50%
of your reference intake.
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

  • 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.

  • 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.

  • Meanwhile, put the Cornish sea salt & luxury pepper, seaweed flakes and Shichimi Togarashi on a large plate and mix together well.

  • 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.

  • Cut the steak into thick slices and sprinkle with toasted sesame seeds. Serve with the pickled vegetables, steamed pak choi and sliced radishes.