“This dish is inspired by our wagyu cooked on pine branches with fermented capsicum paste. You don’t need to use wagyu — grass-fed, or organic beef would work here, too. I love rib-eye, it is full of flavour, texture and fattiness, and in my opinion the best cut ever,” says chef Justin James.
Ingredients
Method
1.For pickled onions, place balsamic, sugar, 80ml water and 2½ tsp sea salt flakes in a small saucepan and bring to the boil. Place onions in a heatproof bowl; pour over pickling liquid; cool completely before using.
2.For charred capsicum paste, preheat a lightly greased barbecue or char-grill pan to high heat. Barbecue capsicum, turning occasionally until charred all over (20 minutes). Place in a bowl, cover tightly with plastic wrap and stand to steam for 15 minutes. Quarter capsicum, discard skin and seeds. Place capsicum in a food processor, with remaining ingredients and pulse to a paste. Season to taste.
3.For dressing, pulse garlic, herbs, juice, ground coriander and oil in a small food processor until finely chopped. Season.
4.Drain onions and place in a bowl with asparagus. Remove all but 5cm pine needles from pine branches then trim ends to a sharp point. Skewer a piece of wagyu in an “S” shape onto each pine skewer, followed by a piece of onion then asparagus; repeat 3 times finishing with a piece of beef on each skewer. Refrigerate until required.
5.Drizzle skewers with oil and grill for 2½ minutes each side or until cooked to medium; rest for 5 minutes.
6.Spoon capsicum paste onto a platter and top with skewers. Drizzle with herb dressing and scatter with baby chives and cracked black pepper.
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