Cumin and Coriander Fullblood Wagyu Skirt Steak with Coconut Curry
Prepared by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
|1 Double 8 Cattle Company Fullblood Wagyu Inside Skirt Steak||1 TBSP Ginger (minced)|
|1/2 TSP Ground Cumin||4 TSP Red Curry Paste|
|1/2 TSP Ground Coriander||12 OZ Coconut Milk|
|1/4 TSP Garlic Powder||1 TSP Fish Sauce|
|4 TBSP Olive Oil (divided)||2 TBSP Brown Sugar|
|1 Red Bell Pepper (julienned)||3 Limes (juiced)|
|1 Yellow Pepper (julienned)||12 Fresh Basil Leaves|
|1 White Onion (julienned)||Kosher Salt (to season)|
|1 TSP Garlic (minced)||Freshly Ground Black Pepper (to season)|
PREPARING THE CUMIN AND CORIANDER FULLBLOOD WAGYU SKIRT STEAK
Start by trimming off any excess fat from the Fullblood Wagyu skirt steak. Season with cumin, garlic powder, coriander, kosher salt, and freshly ground black pepper.
Bring a large skillet over medium-high heat with 2 tablespoons of olive oil. Cook the skirt steak for 2 minutes per side or until an internal temperature of 120°F. Let the steak rest.
PREPARING THE COCONUT CURRY
While the meat is resting, bring a large skillet or wok over medium-high heat with 2 tablespoons of olive oil.
Julienne the onions and peppers. Add the peppers and onions to the pan. Cook for 1 minute.
Add the minced garlic and ginger. Cook for an additional minute.
Then, add the curry paste, and cook for another minute while stirring constantly.
Add the coconut milk, fish sauce, brown sugar, and the juice of 3 limes. Allow to simmer for 5 minutes, and season with kosher salt and freshly ground black pepper.
Slice the Fullblood Wagyu skirt steak against the grain.
Place the sliced steak on top of the coconut curry. Garnish with fresh basil leaves.
Serve with lime wedges and white basmati rice.