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Barbecue Plum Wagyu Steaks


  • 12 Dry-aged Wagyu Boneless Strip Steaks

  • 1 tablespoon olive oil

  • 3 cloves garlic, crushed

  • 1 tablespoon Dijon mustard

  • 1/2 cup plum sauce

  • 1 tablespoon red wine vinegar

  • 2 tablespoons chopped fresh rosemary

  • 1/2 teaspoon freshly ground black pepper

  • extra sprigs fresh rosemary

  • barbecued baby potatoes to serve

Prep Time: 4 hrs

Cooking Time: 10-15 min

1. Trim boneless wagyu steaks of any visible fat. Place steaks in a large shallow dish; pour over combined olive oil, garlic, mustard, plum sauce, vinegar, rosemary and pepper. Turn steaks to evenly coat in marinade mixture. Cover; refrigerate for about 4 hours, or overnight.

2. Drain wagyu steaks from marinade; reserve marinade.

3. Cook wagyu steaks, on an oiled, heated barbecue, for about 3 minutes on each side, brushing reserved marinade over steaks using extra rosemary sprigs, or until cooked as desired.

4. Serve steaks with barbecued baby potatoes, a green salad or a variety of in season vegetables. Yields 12.

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