By @Eat_play_lifestyle Pan Seared Wagyu Striploin Steak with Red Wine Sauce on Crispy Rice Paper
- Prep time 15Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 3
Dive into a culinary journey with the Pan-Seared Wagyu Striploin Steak on Crispy Rice Paper. This dish is made by @eat_play_lifestyle and offers a tender, melt-in-your-mouth experience sourced from premium Australian Wagyu beef. It's complemented by a rich red wine sauce and topped with crispy onions and ginger, promising a flavour-packed journey perfect for anyone looking to try something new and delicious.
Ingredients
- 400g Wagyu Striploin Steak
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Rice paper sheets
- Ginger
- Onion
- Lettuce
For the sauce:
- 1/2 teaspoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons beef broth or water
- 1 cup red wine
Method
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Season the Wagyu Striploin steak generously with salt and black pepper on both sides.
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Heat olive oil in a pan over medium-high heat and sear the steak for 3-4 minutes on each side for medium-rare, or adjust to your desired doneness. Remove the steak from the pan and let it rest.
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In the same pan, mix sugar, soy sauce, and beef broth and bring to a boil. Pour in one cup of red wine and cook the sauce until it reduces to a slightly thick consistency. Season with salt and pepper to taste. Set aside.
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Heat some olive oil in a pan and deep fry the rice paper until crispy. Set aside.
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Sauté julienned onions and ginger for garnishing.
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Place a crispy rice paper sheet on a serving plate. Slice the Wagyu striploin steak and arrange the slices on top of the crispy rice paper. Garnish with the sautéed onions and crispy ginger.
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Drizzle the red wine sauce over the steak slices. Serve immediately and enjoy!
Check out this video demonstration for the recipe here.
