Wagyu sirloin steak and dry aged bavette

Wagyu entrecote and dry aged bavette: a platter full of sensational snacks

This recipe combines two top dishes: a crispy Wagyu A5 entrecote sandwich (Katsu Sando) and a tasty grilled dry aged bavette. Perfectly complemented with a fresh Japanese cucumber salad (Sunomono). Great for the holidays or New Year's Eve!

Type of dish: Starter/side dish
Number of persons: 4 persons

Ingredients:

• 300 grams Wagyu A5 ribeye or sirloin steak
• 2 slices of toasted casino bread
• Ground sea salt
• Sunflower oil for frying
• 1 egg
• 2 tablespoons flour
• 3 tablespoons panko

Tonkuta sauce:

• 3 tablespoons Worcestershire sauce
• 3 tablespoons tomato ketchup
• 1 teaspoon lemon juice
• 1 teaspoon rice wine
• 2 teaspoons sugar
• 1 teaspoon ginger syrup
• 1 pinch garlic powder
• 2 teaspoons oyster sauce
• 1 teaspoon soy sauce

Dressing:

• 3 tablespoons rice vinegar
• 10 g sugar
• 1 teaspoon ginger syrup
• 1 teaspoon soy sauce
• 3 drops sesame oil

Dry Aged Bavette

• 400 grams dry aged bavette
• Sea salt flakes

Sunomo

• 1 container of Wakame seaweed
• 3 mini cucumbers, thinly sliced ​​lengthwise

Supplies:

• Cutting board
• Tang
• Santoku Knife
• Core thermometer
• Bamboo skewers

1. Wagyu A5 Katsu Sando:

1. Sprinkle the Wagyu entrecote with a little ground sea salt.
2. Coat both sides in flour, beaten egg, and finally panko breadcrumbs.
3. Heat the BBQ and a skillet with a layer of oil to 175°C.
4. Fry the breaded entrecote on both sides, about 1.5 minutes per side. Check the doneness with a core thermometer for perfection.
5. Toast the slices of casino bread with butter in a pan.
6. Mix the ingredients for the Tonkatsu sauce and brush one side of the toast with it.
7. Place the crispy entrecote between the toast, cut the sandwich neatly into squares, and serve.

2. Dry aged bavette:

1. Sprinkle the bavette with sea salt flakes.
2. Sear both sides on a hot BBQ grill.
3. Cook until a core temperature of 48°C is reached, remove from heat and let rest for 5 minutes.
4. Cut the bavette into thin slices, perpendicular to the grain.

3. Sunomono:

1. Cut the cucumber into thin slices and sprinkle with salt. Let it sit for 30 minutes to extract moisture.
2. Rinse the cucumber slices, roll them up, and stick a skewer through each one.
3. Toss the rolls in the dressing and serve as a fresh contrast on the plank.