wagyu skirt steak, chimichurri + rainbow slaw (Serves 6)
2 1/4 pounds wagyu skirt steak, trimmed (to yield 1 1/2 pounds approximately)
2 tbsp olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp black garlic powder
1/2 cup olive oil
1/4 cup red wine vinegar
½ white onion, finely diced
1 vine ripened tomato – peeled, seeded and diced
1 long green chili, minced
2 garlic cloves, minced
½ cup chopped parsley leaves
½ cup chopped coriander leaves
1 tsp chopped oregano leaves
½ tsp chili powder
½ tsp Spanish sweet paprika
½ tsp ground cumin
Sea salt + black pepper, to taste
4 tbsp finely shredded red cabbage
4 snow peas, sliced into thin strips
1 carrot, peeled and cut into julienne strips
1 medium beet, peeled and cut into julienne strips
1 zucchini, cut into julienne strips
½ cup corn kernels, blanched
2 tbsp shredded fresh mint
3 tbsp mayonnaise
2 tsp Sriracha chilli sauce
To make the chimichurri, whisk oil and vinegar together then stir in rest of ingredients. Set aside.
Use within 3 hours of preparing, do not refrigerate.
To make the slaw, toss the shredded vegetables and mint together in bowl. Stir the Sriracha through the mayonnaise, add to the vegetables and stir till evenly mixed
To prepare steak, trim and portion the meat. Leave to rest to room temperature, about 30 minutes. Brush with oil, season liberally with salt and pepper and cook on charcoal grill (about 5 minutes each side for med-rare). Rest for 5 minutes for juices to settle.
Slice the meat across the grain. Mix garlic powder with equal amount of sea salt and sprinkle over the meat slices to season.
Arrange meat slices on plate and spoon over the chimichurri and serve with rainbow slaw.