Wagyu, slaw, green chilli and salsa verde

SERVES 4 TO SHARE // PREP TIME 35 MINS // COOK 2 MINS (PLUS CHILLING)

“This is a nice combination of hot and cold,” says Toft. “We take really good wagyu and slice it very thinly, almost like a minute steak.”

1 kg sugarloaf cabbage, quartered 400 gm wagyu rump, thinly sliced into 4 pieces 1 tbsp olive oil 2 small green chillies, finely sliced AÏOLI 2 egg yolks 1 tsp white wine vinegar 1 tsp Dijon mustard 4 garlic cloves, finely grated 100 ml vegetable oil 100 ml olive oil

SALSA VERDE

½ cup firmly packed flat-leaf

parsley, coarsely chopped

½ cup firmly packed tarragon,

coarsely chopped

¼ cup firmly packed chervil, coarsely chopped 40 gm baby capers, rinsed, drained, finely chopped 20 gm anchovy fillets, finely chopped Finely grated zest and juice of 1 lemon 100 ml olive oil

1 Finely slice cabbage on a mandolin, then place in a bowl with 2 tsp salt flakes; toss to combine. Refrigerate until slightly wilted (1 hour). Drain well and refrigerate. 2 For salsa verde, stir ingredients in a bowl to combine and season to taste.

3 For aïoli, process egg yolks, vinegar, mustard and garlic with a pinch of salt and 1 tbsp tepid water in a food processor to combine. With the motor running, gradually add combined oils in a thin, steady stream. Process until thick and season to taste.

4 Lightly pound each piece of wagyu with a rolling pin between sheets of plastic wrap until 5mm thick. Heat a char-grill pan or barbecue to high. Drizzle beef with oil and season, then grill until charred and tender

(30 seconds to 1 minute each side).

Set aside to rest (2 minutes).

5 Fold chilli and ½ cup aïoli into cabbage to combine and serve, topped with beef and salsa verde spooned over.