Yorkshire Wagyu Japanese-style Sirloin Steak

Yorkshire Wagyu Sirloin Steak with Wasabi Butter

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu Japanese-style sirloin steak with wasabi butter and mange tout, cucumber and red onion salad


1 x 225g sirloin steak per person
Salt and pepper

For the wasabi butter
100g salted butter, softened at room temperature
3-4 tsp wasabi paste
1 garlic clove peeled and finely crushed into a paste with a little salt
Dash of soy sauce
1 tbsp finely snipped chives

For the mange tout, cucumber and red onion salad
225g mange tout, sliced finely lengthways
½ red onion thinly sliced
½ cucumber cut into fine batons about 5cm long
2 tsp toasted sesame oil
2 tsp rice vinegar
1 tsp sesame seeds (black and white seeds together if possible)
Salt and black pepper


1. First make the butter. In a bowl, mix the softened butter with the wasabi paste, crushed garlic, dash of soy and the snipped chives. Wipe your worktop with a damp cloth and lay out a sheet of cling film – the damp work surface will make the cling film lie flat.
2. Wrap the butter mixture in the cling film and roll it into a sausage shape about 3cm in diameter. Chill for at least 30-30 minutes before using.
3. For the salad, toss the mange tout and onion in a bowl with the oil, vinegar, sesame seeds and salt and pepper then set aside.
4. For the steak, chill it and remove from the fridge immediately before grilling. Lightly season on each side with salt and little black pepper.
• For a rare steak cook on a hot barbecue over direct heat for 1½ minutes before turning and grilling for a further 1½ minutes
• For medium rare grill for 2 minutes before turning and then continue cooking for a further 1½ minutes.
• For a medium steak cook for 2 minutes before turning and then cook for a further 2 minutes.
5. However you like your steak rest under foil for at least half the total cooking time.
6. Serve the steak whole, sliced or cut in two, with a slice of the wasabi garlic butter on top and the salad to one side.