Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint

Name: Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Double 8 Cattle Company Top Sirloin Steak; 1/2 CUP Tamarind Concentrate; 1/4 CUP Soy Sauce; 2 TBSP Brown Sugar; 1 TSP Sesame Oil; 1 TSP Rice Vinegar; 1/2 TSP Chili Flake; 2 TSP Ground Ginger; 1 TSP Garlic (minced); 1 Apricot (pitted and sliced); 1 Plum (pitted and sliced); 10 Cherries (pitted and sliced); 1 Peaches (pitted and sliced); 12 Mint Leaves; 1 Lime (juiced); Olive Oil (to season); Salt (to season); Freshly Ground Black Pepper (to season)

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Spicy Tamarind Glazed Wagyu Top Sirloin with Stone Fruit & Mint

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Ingredients

20 minutes

2 servings

1Double 8 Cattle Company Top Sirloin Steak
1/2 CUPTamarind Concentrate
1/4 CUPSoy Sauce
2 TBSPBrown Sugar
1 TSPSesame Oil
1 TSPRice Vinegar
1/2 TSPChili Flake
2 TSPGround Ginger
1 TSPGarlic (minced)
1Apricot (pitted and sliced)
1Plum (pitted and sliced)
10Cherries (pitted and sliced)
1Peaches (pitted and sliced)
12Mint Leaves
1Lime (juiced)
Olive Oil (to season)
Salt (to season)
Freshly Ground Black Pepper (to season)

Cooking Instructions

20 minutes

1

PREPARING THE SPICY TAMARIND GLAZE
Combine the tamarind concentrate, brown sugar, soy sauce, sesame oil, chili flake, rice vinegar, ground ginger, and minced garlic together in a bowl. Mix until combined, and set aside. This is your glaze that will be used while the steak is cooking/grilling.
2

COOKING THE FULLBLOOD WAGYU TOP SIRLOIN STEAK
Preheat your grill to 400°F degrees. Season the steak generously with salt and freshly ground black pepper. Lightly brush the grill grates with oil, and place the steak on the grill. Cook the steak for 10-12 minutes per side or until an internal temperature of at least 120°F degrees is reached. While the steak is cooking, glaze the top and bottom of the steak constantly by brushing the glaze on the steak.
3

Do so until all of the glaze is used, and you create a nice sticky lacquer on the steak.Remove the Fullblood Wagyu top sirloin steak from the grill, and allow it to rest for 10 minutes.
4

PREPARING THE STONE FRUIT
While the steak is resting, pit and slice all of the stone fruit (apricot, plum, cherries, and peaches). Place the fruit in a bowl.Season the fruit with salt, olive oil, and the juice of one lime. Add the mint leaves, and toss to combine.
5

FINAL STEPS
Thinly slice the spicy tamarind glazed Fullblood Wagyu top sirloin steak. Serve with the mixed stone fruit and mint. Enjoy!