Moroccan Spiced Fullblood Wagyu Beef Top Round Tenderized Steak with Coconut Bamboo Rice
Recipe by Chef Jonathan Pepera, Double 8 Cattle Company ContributorPrep Time: 30 Minutes
Coconut Bamboo Rice
PREPARING THE SPICE MIXTURE
Combine the allspice, ground cumin, black pepper, kosher salt, curry powder, turmeric, granulated garlic, and brown sugar in a mixing bowl. Mix until fully combined. This is your spice mixture.
Season both sides of the Wagyu beef top round tenderized steak generously with the spice mixture.
Allow the steak to rest for 10 minutes to absorb the seasoning.
PREPARING THE COCONUT BAMBOO RICE
Place the bamboo rice, water, and bay leaf in a medium pot over medium-high heat.
Bring it to a boil, and then cover the pot. Reduce to a simmer, and cook for 15 minutes.
When the rice is fully cooked, remove the lid. Stir in the coconut milk with a fork.
Season the rice with salt, black pepper, and chopped cilantro.
Add the juice of 1 lime to the rice.
Place the rice in a bowl, and keep it warm until you’re ready to use.
Place the seasoned tenderized steak on a preheated grill of 500°F.
Cook the steak for 2-3 minutes per side or until an internal temperature of at least 120°F is reached.
Remove from grill and allow the steak to rest for 5 minutes.
Serve the Moroccan spiced Fullblood Wagyu beef top round tenderized steak with the coconut bamboo rice and some fresh herbs and vegetables.