Moroccan Spiced Wagyu Beef Top Round Tenderized Steak

Name: Moroccan Spiced Wagyu Beef Top Round Tenderized Steak
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized; 1 TSP Allspice; 1 TSP Ground Cumin; 1 TSP Black Pepper; 2 TBSP Kosher Salt; 1/2 TSP Curry Powder; 1 TSP Turmeric; 1 TSP Granulated Garlic; 1 TSP Brown Sugar; 1 CUP Green Bamboo Rice; 1 1/2 CUP Water; 1 Bay Leaf; 1 CUP Coconut Milk; 2 TBSP Cilantro (chopped); 1 Lime (juiced); Salt & Black Pepper (to season)

Double8CattleCompany @double8cattlecompany

Moroccan Spiced Wagyu Beef Top Round Tenderized Steak

Double8CattleCompany @double8cattlecompany

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Ingredients

30 minutes

3 servings

1Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized
1 TSPAllspice
1 TSPGround Cumin
1 TSPBlack Pepper
2 TBSPKosher Salt
1/2 TSPCurry Powder
1 TSPTurmeric
1 TSPGranulated Garlic
1 TSPBrown Sugar
Coconut Bamboo Rice
1 CUPGreen Bamboo Rice
1 1/2 CUPWater
1Bay Leaf
1 CUPCoconut Milk
2 TBSPCilantro (chopped)
1Lime (juiced)
Salt & Black Pepper (to season)

Cooking Instructions

30 minutes

1

PREPARING THE SPICE MIXTURE
Combine the allspice, ground cumin, black pepper, kosher salt, curry powder, turmeric, granulated garlic, and brown sugar in a mixing bowl. Mix until fully combined. This is your spice mixture.Season both sides of the Fullblood Wagyu top round tenderized steak generously with the spice mixture. Allow the steak to rest for 10 minutes to absorb the seasoning.
2

PREPARING THE COCONUT BAMBOO RICE
Place the bamboo rice, water, and bay leaf in a medium pot over medium-high heat. Bring it to a boil, and then cover the pot. Reduce to a simmer, and cook for 15 minutes. When the rice is fully cooked, remove the lid. Stir in the coconut milk with a fork. Season the rice with salt, black pepper, and chopped cilantro. Add the juice of 1 lime to the rice. Place the rice in a bowl, and keep it warm until you’re ready to use.
3

FINAL STEPS
Place the Fullblood Wagyu top round tenderized steak on a preheated grill of 500°F. Cook the steak for 2-3 minutes per side or until an internal temperature of at least 120°F is reached. Allow the steak to rest for 5 minutes. Serve the Moroccan spiced Fullblood Wagyu top round tenderized steak with the coconut bamboo rice and some fresh herbs and vegetables. Enjoy!