Wagyu Chuck Denver Steak with Miso Roasted Kohlrabi
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Feeds 2 - 3 people 
Prep time 5m
Cook time 30m
Description
Chuck Denver steak is an underrated and particularly tender cut, and ours comes with plenty of Wagyu fat marbling to ensure it’s full of beefy flavour. Here it’s served with wedges of roasted kohlrabi, which have been coated in miso for a hit of umami that works really well with the beef.
- 400g Wagyu chuck Denver steak
- 1 large kohlrabi, peeled and cut into evenly sized wedges
- 1 tablespoon white miso
- 2 tablespoons vegetable or groundnut oil
- 1/4 teaspoon white pepper
- Preheat the oven to 180C.
- Combine the white miso, white pepper and oil with 1 tablespoon water and mix well until smooth.
- Toss the kohlrabi pieces in the white miso and oil mixture and place on a non-stick baking tray or a baking tray lined with greaseproof paper.
- Roast for 30 minutes or until tender, turning halfway through.
- To cook the steak, heat a frying pan or griddle until very hot. Rub the steak lightly with a little vegetable or groundnut oil and season well with salt. If the steak is thick (around 2 inches) then you will need to cook it for around 8 minutes each side for a medium rare steak. Exact cooking times will vary depending on the thickness and shape of the steak. Rest for 10 minutes before serving.
- Serve the steak sliced with the kohlrabi wedges.
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Introducing the Wagyu Chuck Denver Steak, a culinary masterpiece that is truly a must-try for all Wagyu steak enthusiasts. Derived from the flavorful and tender meat found underneath the shoulder blade, this cut showcases a unique and exceptional taste that sets it apart from other traditional cuts ...
