Soy-marinated Wagyu with Coriander Relish

cuts of beef


  • 1 cup (250ml) light soy sauce
  • 1/4 cup (55g) brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup (60ml) sushi vinegar
  • 1 teaspoon chilli flakes
  • 2 teaspoons Dijon mustard
  • 1kg waygu skirt steak
  • - Coriander Relish
    • 1 bunch coriander leaves, chopped, plus extra sprigs to serve
    • 1/4 cup (60ml) sunflower oil
    • 2 tablespoons lime juice, plus lime wedges to serve
    • 1 long red chilli, seeds removed, chopped
    • 1 tablespoon fish sauce
    • 1 teaspoon grated palm sugar (see note) or brown sugar

Cooking Time

4 Hours 20 Mins Prep, 20 Mins Cook




4 Servings





Step 1

Combine the soy, sugar, Worcestershire sauce, sushi vinegar, chilli and mustard in a shallow, non-metallic dish, whisking to dissolve the mustard, then season with sea salt and freshly ground black pepper. Add the beef and marinate in the fridge, turning once, for 1-2 hours.

Step 2

Preheat the oven to 180°C and preheat a chargrill pan or barbecue to high.

Step 3

Grill beef for 2-3 minutes each side until charred. Transfer to a baking tray and roast for 10-12 minutes for medium-rare or until cooked to your liking. Loosely cover with foil, then rest for 10 minutes.

Step 4

Meanwhile, for the relish, combine the chopped coriander, sunflower oil, lime juice, chilli, fish sauce and sugar in a bowl, stirring to dissolve sugar. Add any beef resting juices to the relish and stir to combine.

Step 5

Slice the beef across the grain, then garnish with coriander sprigs. Serve with coriander relish and lime wedges.



Recipe Source: