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Grilled Wagyu with Ponzu and Asian Cabbage Salad

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  • Serves:

    4

Ingredients

Grilled Wagyu with Ponzu

  • 4 (1-inch thick, and 8 oz. or 240 g each) Wagyu rib-eye beef steaks
  • salt and pepper, to taste
  • ¼ cup (60 ml) Ponzu
  • 2 tbsp (30 ml) canola oil

Asian Cabbage Salad

  • 4 cups (1 L) napa cabbage, sliced thinly
  • 1 large carrot, peeled and julienned
  • 2 green onions, diced
  • ¼ cup (60 ml) ponzu sauce
  • 2 tbsp (30 ml) sesame oil
  • 3 tbsp (45 ml) toasted black sesame seeds

Directions

  1. Season beef with salt and pepper on both sides.
  2. Heat grill over high heat, brushing the grate with oil.
  3. Place steaks on hot grill, and cook for 3-4 minutes.
  4. Rotate steaks 90 degrees and cook for 2 minutes.
  5. Flip steaks and cook for 3-4 minutes.
  6. Remove steaks from grill, cover with aluminum foil and let rest for 3-4 minutes.
  7. Brush each side of the steaks with ponzu, and serve immediately.

Asian Cabbage Salad

  1. In a mixing bowl, mix together the ponzu sauce and sesame oil.
  2. Add cabbage, carrots and green onions.
  3. Toss with dressing, garnish with black sesame seeds and serve.
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