Seared wagyu beef cubes with red and yellow capsicum coulis
This week, we’re featuring seared wagyu beef cubes with red and yellow capsicum coulis, presented by Chef Bui Duc Hiep of Omni Saigon Hotel.
The recipe calls for the steak to be cooked medium-rare, never well-done. If overcooked, the meat will lose much of its precious fat. It can be grilled with vegetables, which can be served with homemade sauces or condiments like Tabasco or horseradish sauce. The dish is served as a main course for both home parties and dinners.
* Two small red capsicums (bell peppers)
* Two small yellow capsicums
* 2tsp red wine vinegar, or to taste
* 2tsp white wine vinegar, or to taste
* 300 grams wagyu beef steak
* Chopped spring onion, for garnish
* 125ml olive oil
* Salt and pepper to taste
* Olive oil
* Cook capsicums under a hot grill, turning frequently, until skins are charred completely black. (Alternatively, hold them with tongs over a gas flame, turning frequently.)
* Put aside and cover. Set aside for 10 minutes. Peel and discard capsicum skins. Rinse capsicums to remove black bits, and then slice into strips, discarding stem, seeds and membranes.
* Puree red capsicums with red wine vinegar, mix the olive oil and salt and pepper until very smooth. Likewise, puree yellow capsicums with white wine vinegar, the remaining olive oil and salt.
* Set a frying pan on medium-high heat. Rub the wagyu steak with several drops of oil. When the pan is hot, put the steak in the pan. Sear for about 90 seconds, then turn over and sear one minute more. Transfer to a plate, cover with foil and let stand 10 minutes. Cut steak into cubes with a sharp knife. Garnish with spring onions and serve red and yellow capsicum coulis on the side for dipping.