Grilled wagyu with exotic mushrooms
Kim Terakes
INGREDIENTS
4 X 120g 1.5 cm thick slices wagyu steak
200g exotic mushrooms, eg sejimi, enoki, wood fungus, shitake, oyster or pine mushrooms if in season
1 garlic clove, finely sliced
2 spring onions, sliced diagonally
5 tablespoons extra virgin olive oil
1 tablespoon parsley, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon lime juice
sea salt and black pepper to taste
METHOD
Bring steak back to room temperature and season well then cook on a pre heated hot flat grill to nearly medium, turning only once. Rest loosely covered for five minutes.
While meat is resting, heat 2 tablespoons of oil in your wok and add mushrooms, garlic and spring onions stirring occasionally until the mushrooms start to soften (about one minute). Add the herbs, lime juice and the remaining olive oil and season to taste with sea salt and black pepper. If there are any juices from the resting steaks, add these to the mushrooms.
Serve one steak per person topped with a pile of the mushrooms and green salad.
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