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Start by cutting the striploin into four steaks. Allow them to come to room temperature.
Cast-Iron Striploin Steaks with Arugula Basil Chimichurri and Blistered Cherry Tomatoes
New Zealand wagyu beef producers and latest stars of our Producers series, First Light, share their punchy recipe for showcasing beautifully marbled wagyu.
05 August, 2022
serves for
4
ingredients
Steaks
1 wagyu striploin
Extra virgin olive oil
1 tablespoon
Cherry tomatoes
1 pint
Salt
For the sauce
Spring onion
2 small spring onions, or 1 medium sized
Baby shallot
peeled
White miso
1 tablespoon
Mirin
2 tablespoons
Rice wine vinegar
3 tablespoons
Extra virgin olive oil
½ cup robust Extra Virgin Olive Oil
Basil
10-12 basil leaves
Arugula
2 cups baby arugula, plus a bit more for garnish
A classic chimichurri gets a bit of a twist, guided by some Japanese influence. Blistering cherry tomatoes in the same pan helps kick up the umami while lending a bit of acidity to beautifully marbled beef.
Step 01
Step 02
To make the sauce, start by slicing the spring onion (or shallot) and adding to a blender with the miso, mirin, rice vinegar, ½ cup EVOO, basil leaves and 2 cups of arugula.
Blend on high until smooth, season with salt to taste, and transfer to a container with a lid to set aside while you cook the steaks.
Step 03
Heat a large cast-iron pan to high heat. Brush both sides of the steaks with EVOO and season liberally with salt. Carefully transfer the steaks to the cast-iron pan and cook for 3-5 minutes on both sides, or until the desired temperature is reached (130°-140° for medium rare).
With a pair of tongs, hold the steaks so that the fatty top side also gets seared. Remove the steaks from the pan and transfer to a cooling rack to rest (at least five minutes) while you cook the tomatoes.
Step 04
Drain any excess fat from the cast-iron pan and bring it back up to a high heat. Toss the tomatoes in the pan and allow them to blister lightly for about one minute. Season with salt and remove the tomatoes from the pan.
Step 05
Slice the rested steaks and transfer to a plate. Dress with the arugula and basil sauce and finish with the blistered tomatoes and extra arugula.
