Serves: 4
Looking for a premium Wagyu steak recipe with a fresh, vibrant twist? This Craig Cook Wagyu Rump with lime, rosemary, roasted beetroot and grilled cabbage is packed with bold flavour, texture and colour, perfect for relaxed entertaining or a weekend barbecue.
Ingredients
- 4 x 250g Craig Cook Wagyu rump steaks
- 4 sprigs rosemary leaves, chopped
- Juice of 2 limes
- Sea salt flakes and freshly ground black pepper
- 4 medium beetroot
- 8 cloves garlic, crushed
- ¼ cup extra virgin olive oil
- 1½ cups green cabbage leaves, torn
- 2 Tbsp toasted pistachios, chopped
- ¼ bunch parsley, finely chopped
Cooking Instructions
- Preheat the oven to 180°C. Toss the rump steaks with chopped rosemary and lime juice, then refrigerate for 2 hours to marinate.
- Wrap the beetroot, garlic and 1 Tbsp of the olive oil in foil and bake for 1 hour or until tender. Peel the beetroot while still warm and slice into discs.
- Drizzle the steaks with 2 Tbsp olive oil, season with salt and pepper, then grill on a hot barbecue or ribbed griddle for 12 minutes, turning often, until medium-rare. Set aside to rest for 3 minutes.
- Drizzle the cabbage leaves with the remaining oil and grill briefly until lightly charred.
- Carve the steaks and serve with roasted beetroot, grilled cabbage, toasted pistachios and a scattering of chopped parsley.
Tips
- For extra flavour, marinate the Wagyu overnight.
- Swap pistachios for toasted walnuts or almonds if preferred.
- This dish pairs beautifully with a light shiraz or chilled pinot noir.