CHARGRILLED OAKEY PREMIUM WAGYU RUMP WITH MISO-GLAZED EGGPLANT
4 x 200g Oakey Premium Wagyu Rump Steaks
2 tsp perilla powder
sea salt flakes and freshly-ground white pepper
2 tbsp lemon-infused extra virgin olive oil
2 medium eggplant
2 tbsp sesame oil
1 tsp ground aniseed
¼ cup white miso paste
½ cup sake
¼ cup rice wine vinegar
½ cup dark brown sugar
2 tsp chilli oil
2 green shallots, finely sliced
¼ bunch coriander leaves
1 tbsp sesame seeds, toasted
pink peppercorns and lime halves, to serve
Preheat oven to 180C. Sprinkle the steaks with perilla powder and season generously with salt and pepper. Drizzle with lemon-infused extra virgin olive oil, then set aside for 20 minutes.
Halve the eggplants lengthways, then score in cross hatch lines, taking care not to cut all the way through to the skin. Brush with sesame oil and aniseed, season with salt, then arrange on a roasting tray and bake for 15 minutes.
Meanwhile, combine the miso, sake, vinegar, sugar and chilli in a medium saucepan and boil rapidly until thickened. Brush one-third onto the eggplants and bake for 5 minutes. Repeat twice more, so that all the glaze is used up.
Cook the steaks for 8 minutes, turning several times, until medium-rare. Allow to rest for 2 minutes, then plate with the eggplants. Top the eggplants with shallots, coriander and sesame seeds, then serve with pink peppercorns and lime halves.