Fullblood Wagyu Skirt Steak with Coconut Curry

Introduce

Chef :

Double8CattleCompany

Fullblood Wagyu Skirt Steak with Coconut Curry

Ingredient

Double 8 Cattle Company Fullblood Wagyu Inside Skirt Steak

1/2 TSP

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

FINAL STEPS 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.Enjoy!

Note: if there is a photo you can click to enlarge it