Wagyu strip loin bar bites as concepted by Chefs Matt Harding and Eric Grutka at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
1 pound grassfed Aussie Wagyu strip loin
Salt and pepper
1. Season the loin with salt and pepper. Heat a skillet on medium-high heat, add some oil, and hard-sear the loin to rare. Let it rest for 5 to 10 minutes. Slice it into 1-ounce pieces.
2. Mix the aioli with tomato paste, chili powder, and brown sugar to taste.
3. Make tostones with the plantains.
4. For each bite, layer one hot tostone with 1 teaspoon aioli and top with a slice of beef. Garnish with parsley and tomato brunoise.