Steak with harissa mash and Middle Eastern chimichurri

I had some frozen wagyu steaks and was wondering how to make them interesting. Yes, a grilled wagyu is fantastic, on its own, but dressed up, it is a work of art. For me, a steak perfectly grilled or pan-seared is wonderful; it should be succulent, and the meat shining through. But then you can spice it up a bit, either directly on the meat, or with clever accompanyments, and it transforms into another beast. This is the steak I want.

The process for this steak is a bit involved with the number of accompaniments, but it is well worth the effort. The steak was drizzled with some fish sauce and soy sauce for a touch of umami, not part of the original recipe. The chimichurri is distinct, herby and fresh, contrasting beautifully with the fat in the wagyu. The harissa mash pulls everything together. The spice pops and ties the plate together. There was also a side of braised hispi cabbage, but I chose to ignore that side. I was a bit tired after all this effort.

In Japan, a good wagyu vendor will always cut a small piece of wagyu fat and add it to the meat. I find this very interesting, and I use this fat to season the pan before I cook the steak, so the meat is searing in its own fat, if you will. I find that the rendered fat adds richness to the steak, and I serve small bits of bacon-like fat for those who want a bite.

This is a wonderful cookbook that I don't cook from often enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. The Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

Ingredients:

For the steak:

2-3 thick-cut wagyu steaks

1 teaspoon large-grain sea salt

1 teaspoon pepper

A generous drizzle of fish sauce

A generous drizzle of Kikkoman soy sauce

2 tablespoons wagyu fat

For the Middle Eastern chimichurri sauce:

6 oz. watercress or arugula leaves

1/2 cup arsley

1/2 cup cilantro

1 tablespoon dried oregano

1 small onion, diced

2-3 garlic cloves

1/2 lime, pits removed and sliced with skin on

1 teaspoon sweet paprika

1 teaspoon ground cumin seeds

1 teaspoon red pepper flakes

1/2 cup olive oil

Juice of 1 lime

1 1/2 tablespoons white wine vinegar

Salt, to taste

For the harissa mash:

3 large potatoes

1-inch cinnamon stick

4 green cardamom pods

2 cloves

10 black peppercorns

1 bay leaf

Water

3 tablespoons butter

1/4 cup cream

1-2 tablespoons harissa, or to taste

Method:

For the steaks:

Rub the steaks with the salt and pepper. Drizzle with fish and soy sauce, then set aside to marinate for at least 3 hours.

For the Middle Eastern chimichurri sauce:

Add all the ingredients to a small blender and puree until a coarse paste forms. You may choose to keep the chimichurri as smooth or coarse as you like. Set aside in the fridge for at least 1 hour for the flavours to come together.

For the harissa mash:

Add the potatoes to a pot and cover with water. Add the cinnamon, cardamom, cloves, peppercorns, and bay leaf, then bring to a boil. Simmer for 30-35 minutes until the potatoes are very soft. To check a potato, pierce it with a skewer; it should go through with minimal resistance. Drain and cool slightly, enough until you can start peeling them.

Peel the potatoes while still warm, then over the butter and cream. Add the salt and harissa and mash well with a masher until the potatoes are smooth and the harissa is well incorporated. Taste for salt and a pop from the harissa, making the mash as vibrant as you would like.

To finish:

When ready to serve, heat the mash and bring the chimichurri sauce to room temperature.

To grill the steaks:

Grill the steaks for 2 minutes per side, making sure to sear the outsides. Remove and tent for 2 minutes.

To pan fry the steaks:

Add the wagyu fat to the pan on high flame. The fat will render in about one minute. Add the steak and sear for 2 minutes a side. Cover for the second side.

Cut the steaks diagonally and plate them on a board or platter. Top with a few spoons of chimichurri sauce, then add the mash on the side. Serve immediately.