Wagyu Charcoal-Grilled Soy Sauce Beef with Roasted Tomato and Red Pepper Sauce 和牛炭燒豉油肉配熟番茄紅椒醬

An elegant Cantonese-style grilled beef dish featuring premium Wagyu beef charcoal-grilled to perfection and glazed with aromatic soy sauce. Served alongside a silky roasted tomato and red pepper sauce that has been slowly cooked until concentrated and flavourful. The combination of smoky char, rich umami from the soy, and the sweet acidity of the roasted peppers creates a sophisticated and craveable dish.

Nutrition (per serving)

Ingredients

• 800g Wagyu beef ribeye steak
• 150ml premium soy sauce
• 600g Roma tomatoes
• 300g red bell peppers
• 4 cloves garlic
• 2tbsp extra virgin olive oil
• 1tbsp sesame oil
• 1tbsp honey
• 2tsp salt
• 1tsp black pepper
• 15g fresh cilantro
• 1tsp sesame seeds

Steps

1. Heat charcoal grill to high temperature, approximately 200°C. Allow coals to become white-hot.
2. Cut Roma tomatoes in half and red bell peppers into quarters. Toss with minced garlic and salt.
3. Place tomato and pepper pieces directly on the charcoal grill. Roast until soft and charred on edges, turning occasionally.
4. Transfer roasted tomatoes and peppers to a blender or food processor. Add sesame oil and honey.
5. Blend until smooth sauce consistency. Pass through a fine sieve to remove seeds and skin. Set aside.
6. Pat Wagyu steaks dry with kitchen paper. Season generously with salt and black pepper on both sides.
7. Place Wagyu steaks directly on the hot charcoal grill. Sear for 3-4 minutes per side for medium-rare, creating charred crust.
8. Remove steaks from grill. Brush both sides with soy sauce and sesame oil. Rest for 3 minutes.
9. Spoon the roasted tomato and red pepper sauce onto serving plates. Slice Wagyu steaks and arrange artfully on top.
10. Garnish with fresh cilantro and sprinkle with sesame seeds. Drizzle any remaining pan juices around the plate.

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