Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint

Name: How to cook Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Double8CattleCompany

Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint

Ingredient

Food ration :

2 servings

Cooking time :

20 minutes

Double 8 Cattle Company Top Sirloin Steak

1/2 CUP

Tamarind Concentrate

1/4 CUP

Soy Sauce

2 TBSP

Brown Sugar

1 TSP

Sesame Oil

1 TSP

Rice Vinegar

1/2 TSP

Chili Flake

2 TSP

Ground Ginger

1 TSP

Garlic (minced)

Apricot (pitted and sliced)

Plum (pitted and sliced)

Cherries (pitted and sliced)

Peaches (pitted and sliced)

Mint Leaves

Lime (juiced)

Cooking instructions

* Step 1

PREPARING THE SPICY TAMARIND GLAZE Combine the tamarind concentrate, brown sugar, soy sauce, sesame oil, chili flake, rice vinegar, ground ginger, and minced garlic together in a bowl. Mix until combined, and set aside. This is your glaze that will be used while the steak is cooking/grilling.

* Step 2

COOKING THE FULLBLOOD WAGYU TOP SIRLOIN STEAK Preheat your grill to 400°F degrees. Season the steak generously with salt and freshly ground black pepper. Lightly brush the grill grates with oil, and place the steak on the grill. Cook the steak for 10-12 minutes per side or until an internal temperature of at least 120°F degrees is reached. While the steak is cooking, glaze the top and bottom of the steak constantly by brushing the glaze on the steak.

* Step 3

Do so until all of the glaze is used, and you create a nice sticky lacquer on the steak.Remove the Fullblood Wagyu top sirloin steak from the grill, and allow it to rest for 10 minutes.

* Step 4

PREPARING THE STONE FRUIT While the steak is resting, pit and slice all of the stone fruit (apricot, plum, cherries, and peaches). Place the fruit in a bowl.Season the fruit with salt, olive oil, and the juice of one lime. Add the mint leaves, and toss to combine.