Fire-pit Wagyu on toasted brioche, with sweet onions, peppery rocket and sharp chimichurri.
Recipe by Daniel
Ingredients
- Wagyu ribeye
- Brioche rolls
- Brown onions, caramelised
- Rocket
- Chimichurri
- Butter, for toasting
- Salt and black pepper
Method
- Start the caramelised onions first. Salt the steak 30–40 minutes before cooking.
- Sear over high heat for about 2–3 minutes per side, adjusting for thickness and checking doneness with a thermometer. Rest for 5–10 minutes.
- Butter and toast the rolls. Slice the rested steak thinly across the grain.
- Build each roll with steak, caramelised onions, rocket and a spoonful of chimichurri. Serve immediately.
Kitchen notes
Keep the sauces restrained so the Wagyu carries the flavour. The onions give sweetness and the chimichurri adds acidity.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
