Surf n' Turf

Thanks to BetterHelp for sponsoring today's video! You can receive 10% off your first month by going to https://betterhelp.com/matty OUTDOOR GRILLIN WAGYU STEAK FLIPPIN AND A COUPLA PRAWNS PRAWNIN NEW EP OF COOKIN SOMETHIN OUT NOW!! INGREDIENTS 16oz Wagyu beef 1lb Fresh Prawns 2 Red Serrano Chillies 4 Cloves Garlic 2” pc Fresh Ginger 2 tbsp Yuzu 1 Bunch Cilantro 2 cups untoasted black sesame seeds 2 cups Tahini 2 tbsp Sugar 2 tbsp Mirin 2tbsp Ponzu 1⁄2 lb unsalted butter 2 Limes 1 bunch Gai Lan White rice Togarashi White Japanese pepper Olive Oil Soy sauce Rice wine vinegar Sugar Start by heating your coals! We are using a Japanese grill, but any grill works as long as you get the coals white-hot. PREPARE YOUR MARINADE 1. Take 2 red serrano chillies and roughly chop – put them in a your suribachi, mortar and pestle or blender to begin your base. 2. Add a 2” piece of fresh ginger, peeled and finely minced, 4 cloves of garlic, peeled and smashed, as well that the stems of 1 bunch of cilantro, finely chopped (similar to chives) 3. Using your mortar and pestle, mince into a pulp. 4. Once you have created a nice pulp, add 4 tbsp good soy sauce, 2 tbsp yuzu, 2tbsp rice wine vinegar, 1tbsp olive oil to round it out. 5. Take about 2tbsp of your marinade and set aside, you will be using this for garnish later 6. Pour your marinade all over your fresh prawns in a bowl, making sure that all of your prawns are completely covered stir through. Put your prawns in the fridge to marinate for at least an hour. PREPARE YOUR BLACK SESAME DRESSING 1. Pour 2 cups of untoasted black sesame seeds into a blender 2. Add equal parts tahini, then blend until smooth. 3. Add 1⁄2 tbsp salt, 2 tbsp sugar, 2tbsp mirin, and add water as needed. Blend to thin it out. 4. Set aside for finishing. BROWN BUTTER BULLDOG BBQ SAUCE 1. In a small saucepot, melt 1⁄2 lb of unsalted butter completely. Make sure to skim off the milk solids as it melts, until you get a clarified butter. Allow the butter to brown and caramelise. 2. Add half a cup of bulldog sauce, 2tbsp ponzu and 1tbsp togarashi and remove from heat so it doesn’t boil over. This will create a decadent steak sauce. Once your coals are white hot, take your wagyu and season with salt. Place it on the grill carefully, and move it around often so it cooks through evenly. Once you have cooked to your preferred temperature, pull it off the grill to rest. Trim your gai lan ends, and cut into spears. Throw them on the grill, don’t worry about adding any oil. Once charred, dress with the juice of one lime, and season with salt. Pull your prawns from the fridge, and place them evenly over your grill. These will cook really quickly, about a minute and a half for each side. Put your cooked prawns on a plate, add a squeeze of lime to the marinade that you set aside earlier, and drizzle over the prawns. Take a small bowl, and put a half cup of rice in the bottom. Add your gai lan, top with black sesame tahini and togarashi. Put in a couple of your grilled prawns, and a few slices of your grilled steak. Glaze with bulldog brown butter ponzu sauce, a pinch of Japanese white pepper, then top off your dish with a squeeze of lime and a pinch of salt.