Grilled Greg Norman Australian Prime Wagyu accompanied with Potato-Parsnip Puree, Roasted Cherry Tomatoes on the Vine and Crispy Brussel Sprout Leaves
Recommended Wine Pairing: Shiraz / Reserve Shiraz
Ingredients2 8-oz Greg Norman Australian Prime Wagyu sirloin steaks
2 large parsnips, peeled and small dice
4 medium Yukon potatoes, peeled and small dice
1/4 cup sour cream
1 tbsp unsalted butter
2-3 Tbsp whole milk
Two medium sized bunches of cherry tomatoes on the vine
1/2 lb fresh, whole brussel sprouts
Extra virgin olive oil
1 tsp dried oregano
Salt and freshly ground black pepper to taste
Preparing the steaks:Wagyu steaks cook very quickly; prepare the rest of the meal and grill the steaks at the very end.
Allow the steaks to reach room temperature prior to cooking.
Wagyu steaks are best cooked over a very hot grill pan (ceramic or nonstick) rather than an open grill, as the high marbling will cause the open grill flames to burn the steak. If using an outdoor grill, place the grill pan on top. Prior to cooking, generously season the grill pan with sea salt. The steaks do not need much, if any, seasoning, just salt and pepper to taste. No oil or butter are needed on the pan, as the wagyu steaks have enough of their own oil to cook with.
Make sure the grill pan is extremely hot prior to cooking steak. Place the steaks on the grill pan and cook one side for two minutes. Flip steak over, cook this side another two minutes, and then reduce heat to medium-high and cook another two minutes for medium-rare.
Preparing the accompaniments:In a large pot, bring water to a boil. Generously season the water with salt and add the parsnip and potato. Cook until fork tender (fork can easily be inserted). Drain water and return parsnips and potatoes to the pot. Cover and let sit three to five minutes. Preheat oven to 375 degrees.
In large mixing bowl, add cherry tomatoes on the vine and drizzle with 2 tbsp olive oil. Season with sea salt and freshly ground black pepper. Let sit until ready to cook. Add sour cream, milk and butter to the pot with the cooked parsnips and potatoes. With a handheld mixer, beat the mixture until smooth and creamy. If too lumpy or too dry, add more sour cream and/or milk. Once the right consistency is achieved, cover and let sit until ready to serve.
To prepare the brussel sprouts, slice off the root end and gently peel off all the leaves. Place the marinated cherry tomatoes on a baking sheet and place in oven. Roast for 12-15 minutes until they look a bit cooked. Remove from the oven before the skins start to burst.
In a medium sized saute pan, over medium-high heat, add the olive oil and brussel sprout leaves. Season with salt and pepper and gently saute until the edges are golden brown and crispy.
Cook the steaks and serve.