Steak skewers
If you’re lucky enough to have in your possession some First Light Wagyu steak, you may be inclined to keep it all for yourself! If you’re feeling generous though, these skewers will hit all the right notes with guests. The spicy, citrusey nature of the coriander seeds combined with the sharpness of the horseradish cream create a flavour burst on a stick!
Ingredients
1 First Light Wagyu rump steak
1 tablespoon peppercorns
1 tablespoon coriander seeds
2 tablespoons horseradish
2 tablespoons crème fraîche
Flaky salt
Method
Slice 1 First Light Wagyu rump steak into long, thin ribbons.
In a mortar and pestle, grind 1 tablespoon each peppercorns and coriander seeds. Add a large pinch flaky salt.
Coat steak pieces with the spice mix, then thread onto skewers.
Cook in a hot cast iron pan for 1-2 mins.
Mix 2 tablespoons horseradish and 2 tablespoons crème fraîche.
Place on serving platter, drizzle with horseradish cream and garnish with fresh parsley