Wagyu Steak with Kimchi-michurri

Recipe by Dan Dumbrell  

Serves: 2-3 

Ingredients: 

  • 400–500g Darling Downs Wagyu 
  • 1 bunch of bok choy (halved)
  • 3/4 cup kimchi (reserve 1 Tbsp liquid)
  • 1 bunch parsley leaves
  • 4 spring onions
  • 3 cloves garlic
  • 1 long red chilli
  • 1 Tbsp rice wine vinegar
  • 1/2 tsp salt 

Method: 

  1. Finely chop kimchi, parsley, spring onions, garlic and chilli. Add to a bowl with rice wine vinegar, reserved kimchi liquid and salt, then mix to combine. Adjust for seasoning and set aside. 

  1. Bring steak to room temperature. Season generously with salt right before cooking. 

  1. Heat a pan over high heat and sear steak for 5 minutes total (1 minute each side, 1 minute all around the edges, then 1 minute again each side) until nicely browned. Remove steak from heat, and place the bok choy cut side down and fry for about 4-5 minutes or until nice and charred.  

  1. Rest the steak for at least 5 minutes before slicing. Plate up the sliced beef with the bok choy, spoon over the kimchi chimichurri and serve immediately! 

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Ingredients for Wagyu Steak with Kimchi-michurri