Wagyu,slaw,greenchilliandsalsaverde
SERVES4 TOSHARE// PREPTIME 35 MINS// COOK2 MINS(PLUSCHILLING)“Thisis a nicecombinationofhotandcold,”saysToft.“Wetake
really good wagyu and slice it very thinly, almost like a minute steak.”1 kgsugarloafcabbage,quartered
400 gmwagyurump, thinly sliced into
4 pieces
1 tbspoliveoil
2 smallgreenchillies, finely sliced
AÏOLI
2 eggyolks
1 tspwhitewinevinegar
1 tspDijonmustard
4 garliccloves,finelygrated
100 mlvegetableoil
100 mloliveoil
SALSAVERDE
½ cupfirmlypackedflat-leaf
parsley,coarselychopped
½ cupfirmlypackedtarragon,
coarselychopped
¼ cupfirmlypackedchervil,
coarselychopped
40 gmbabycapers,rinsed,
drained,finelychopped
20 gmanchovyfillets,finelychopped
Finelygratedzest and juice
of1 lemon
100 ml olive oil1 Finelyslicecabbageona mandolin,
thenplacein a bowlwith2 tspsaltflakes;
tosstocombine.Refrigerateuntilslightly
wilted(1 hour).Drainwellandrefrigerate.
2 Forsalsaverde,stiringredientsin
a bowltocombineandseasontotaste.
3 Foraïoli,processeggyolks,vinegar,
mustardandgarlicwitha pinchofsalt
and1 tbsptepidwaterina food
processortocombine.Withthemotor
running,graduallyaddcombinedoils
ina thin,steadystream.Process until
thickandseasontotaste.
4 Lightlypoundeachpieceofwagyu
witha rollingpinbetweensheetsof
plasticwrapuntil5mmthick.Heat
a char-grillpanorbarbecuetohigh.
Drizzlebeefwithoilandseason,
thengrilluntilcharredandtender
(30secondsto1 minuteeachside).
Setasidetorest(2minutes).
5 Foldchilliand½cupaïoliinto
cabbagetocombineandserve,
toppedwithbeefand salsa verde
spooned over.82 GOURMET TRAVELLER