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Black 9+ Wagyu Sirloin, Smoked Potato, Ice Plant
Recipe by Laura Sharrad
Try Laura Sharrad's Black 9+ Wagyu Sirloin, Smoked Potato, Ice Plant today!
- Steps
- Ingredients
Ingredients
Jus
Native Thyme Oil
Smoked Potato
Charred & Pickled Leeks
Kutjera Glaze
Kutjea Salt
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Steps
- Pre-heat oven to 220°C.
- For the Jus, place chicken wings into a baking dish and roast for 25-30 minutes, until completely caramelised.
- Meanwhile, halve the onion and place cut-side down in a dry frypan and char the flesh. When charred, add to a large stock pot with the oil, carrot and celery. Cook on a medium heat for 10-12 minutes, until well caramelised.
- Add the alcohols and cook for 1-2 minutes, until reduced by half
- Cover with stock and allow to simmer lightly for 1½ -2 hours, until reduced by half.
- Strain into a saucepan and reduce again by half, until thick and glossy. Season with the soy sauces, to taste and keep warm until serving.
- For the Native Thyme Oil, place the native thyme into a high speed or bullet blender and cover with grapeseed oil. Add a pinch of salt and blitz for 5 minutes.
- Strain through a muslin-lined sieve. Set aside until serving.
- For the Smoked Potato, melt the butter in a saucepan with a lid. When just melted, light a smoking gun with red gum wood chips and smoke the butter for 10 minutes. Place a lid on top but not tight enough to compress the smoking tube. Wrap well in cling wrap to prevent smoke escaping. Allow the smoking gun to burn out and set aside for 10-15 minutes.
- Repeat again with more wood chips and when the gun has finished smoking, remove the smoking tube and seal the lid tight. Set aside for another 10-15 minutes.
- Meanwhile, peel and chop the potatoes and add to a saucepan with cold, salted water. Bring to a boil for 10-12 minutes until just tender to the knife.
- Strain and pass through a fine drum sieve, using a pastry scraper to push the potato through. Place into a saucepan and heat gently. Slowly add the smoked butter, and whip using a rubber curved spatula. Continue beating the potato as the butter is incorporated. By the end, the potato will look split.
- Add milk, one tablespoon at a time - cold milk is key to emulsifing the mixture. Beat the potato vigorously until a smooth homogenous mixture forms. Season generously with 1-2 teaspoons of salt. Keep warm.
- For the Charred & Pickled Leeks, top and tail the leeks, and place directly onto the hibachi coals. Allow to completely burn all over - ensuring the skin is black. Once a knife can go through the flesh and it is tender, remove from heat and allow to cool.
- Place the remaining ingredients into a saucepan and bring to a boil.
- Peel and halve the leeks. Separate into long ribbons and place into the pickle mixture. Set aside.
- To prepare the Kutjera Glaze, place all the ingredients into a saucepan and warm until a spreadable consistency. Set aside for cooking the sirloin.
- To cook the sirloin, reduce the heat of the oven to 180°C.
- Season the steak liberally with the kutjera salt and place onto the hibachi. Turn every 2-3 minutes to ensure a deep char develops on each side and on the edges – take care that the meat doesn’t cook over 40°C. Glaze with the kutjera glaze.
- When the meat has browned, transfer to a resting rack over a baking tray and flash cook in the oven for 8 minutes, until 48°C. Remove and glaze again.
- Allow to rest before carving the steak into 4 portions.
- To serve, quenelle the potato and add to the centre of each plate.
- Place a portion of sirloin on the potato. Glaze the freshly cut side with more kutjera glaze and season with kutjera salt.
- Arrange several pickled leek ribbons to the side and garnish with 1-2 ice plants.
- Cover with 2-3 tablespoons of jus and a little drizzle of thyme oil.
