Strange flavour wagyu striploin

Strange flavour wagyu striploin

This recipe from John Javier tops slivers of tender wagyu striploin with a Sichuanese strange flavour sauce and a spring onion-forward mala chilli oil.
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  1. Step 1

    For the chilli oil, first heat the vegetable oil in a large saucepan until it reaches 180°C
  2. Step 2

    Combine the rest of the ingredients except the chilli powder and smoked paprika in a large pot
  3. Step 3

    Once the vegetable oil has reached 180°C, pour it over the ingredients in the stock pot. Once the oil stops sizzling, add the chilli powder and smoked paprika and allow to infuse for an hour before straining through a fine chinois
  4. Step 4

    While the chilli oil infuses, combine all the strange flavour sauce ingredients except the sesame seeds in a small saucepan. Bring it to a simmer and remove from the heat immediately
  5. Step 5

    Use a stick blender to blitz everything until homogenous. Fold the toasted white sesame seeds into the sauce using a spatula and then set the sauce aside to cool down
  6. Step 6

    To serve, start by lightly seasoning the slices of striploin with flaky salt. Arrange the pieces on a flat plate making sure that the slices do not overlap
  7. Step 7

    Drizzle over some of the strange flavour sauce and spoon some over the arranged slices. Drizzle about 3 tablespoons of Sichuan chilli oil over them and garnish with the edible flowers and coriander