Recipe by Jacques Engelbrecht
The Wagyu Striploin also called the Sirloin, is a delicious and juicy cut of meat that makes up 2.63% of a carcass. The Wagyu Sirloin has amazing marbling that gives it tenderness, juiciness and flavor. The Striploin primal cut is best used for preparing Striploin steaks, which are also called New York steaks. These steaks got their name because they were first cooked in local New York steakhouses. Wagyu Sirloin is different from ribeye in its oblong shape and denser fibers, and it has a delicious fat layer on one edge. This fat enhances the flavor of the meat, making it juicier and more flavorful. When preparing this steak, it is best to serve it grilled or seared. (Protea Reserve Wagyu Co)
Jacques developed the following recipe with a Wagyu Sirloin steak with Coconut cream Sweet Potato layers, Grilled Bok Choy & Shimeji Mushrooms with a Port & Black Cherry Reduction. This combination is sure to please all the taste buds and will leave you wanting more.
