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Recipe | Nov 24 2021
In some ways it feels outrageously decadent to use wagyu striploin for skewers. But on the other hand, slicing, skewering and grilling the meat is a beautiful way to show off the marbling, the rendering and the flavour of this incredible meat.
We brush the skewers with the sweet dressing as they cook, which promotes extra caramelisation. Add the finger lime at the end and you end up with an incredible contrast in each mouthful: it’s meaty, sweet and spicy with pops of acid from the citrus and umami from the fried garlic.
Skewers
1 Westholme sirloin steak, portioned into 75g fingers
2 metal skeweres
10g finger lime
5g crispy fried garlic
Sweet fish sauce dressing (see below)
Sweet fish sauce dressing
750g palm sugar
125g water
125g red onion, diced
25g whole lime leaves
250g galangal, roughly chopped
250g ginger, roughly chopped
20g chilli flakes
125g fish sauce
125g beef glace
375g tamarind pulp
METHOD
Sweet fish sauce dressing
Skewers