WAGYU RUMP SALAD WITH COCONUT & CHILLI JAM
Fresh, vibrant and packed with flavour, this Shimo Wagyu Rump Steak Salad combines beautifully grilled Wagyu with crisp herbs, fresh coconut, green mango and a tangy coconut chilli jam dressing. It’s a light yet satisfying meal that’s perfect for entertaining or a summer dinner.
This is another recipe courtesy of Martin Boetz, Short Grain restaurant in Fortitude Valley.
We currently stock Short Grain’s range of premium retail products in our store and also on our online store for delivery and click & collect orders.
MARTIN BOETZ
Serves: 4
Prep Time: 20 minutes
Cook Time: 7-10 minutes
INGREDIENTS
600–700g Shimo Wagyu Rump
5g Vietnamese mint leaves (½ bunch)
5g coriander leaves (½ bunch)
5g mint leaves (½ bunch)
1 stalk lemongrass, very thinly sliced (or microplaned*)
1 red chilli, thinly sliced
Flesh from 1 brown coconut, shaved into thin strips (use a coconut scraper, available from Asian grocers)
1 small cucumber, thinly sliced
1 green mango, julienned
Coconut Chilli Jam Dressing
100ml Short Grain Chilli Jam
60ml coconut cream
Juice of 1 lime
METHOD
Preheat a chargrill or barbecue to medium-high heat.
Lightly brush the Wagyu rump with coconut oil.
Grill for 4–5 minutes per side, or until cooked to medium (approximately 60°C internal temperature).
Remove from the heat and allow the steak to rest before slicing just prior to serving.
To make the dressing, whisk together the chilli jam, coconut cream and lime juice until smooth.
Combine the sliced Wagyu with the herbs, coconut, cucumber, green mango, lemongrass and chilli.
Toss gently with the dressing and serve immediately.
SERVING SUGGESTIONS
This dish is simple, comforting and packed with flavour from the aromatic poaching broth and savoury dressing. Serve as a complete meal, or pair with lightly blanched Asian greens for added freshness.
More Ways to Enjoy Short Grain Chilli Jam…
Short Grain Chilli Jam isn’t just for this salad.
Try it:
As a dipping sauce for grilled meats
Spooned over roasted vegetables
Brushed onto chicken, pork or beef during grilling
Stirred through dressings and marinades
Anywhere you want a balance of sweet, smoky heat

