Seared wagyu tomahawk with soy sesame eggplant and chilli garlic paste

LOCATION: Coonawarra

Ingredients

• 1.7 kg (6 cm thick) wagyu tomahawk steak, at room temperature
• Sea salt flakes and freshly ground black pepper
• 1 whole head garlic
• 24 long fresh green chillies
• 40 g butter, melted
• 1 tbsp olive oil

Soy sesame eggplant

• ¼ cup (60 ml) light soy sauce
• 2 tbsp mirin
• 2 tbsp white sugar
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1 tbsp sesame seeds, toasted
• 1 tsp sesame oil
• 3 (about 220 g each) eggplants, halved lengthways
• 2 tbsp vegetable oil

Resting time: 1 hour 10 minutes

Instructions

1. To make the sauce for the soy sesame eggplant, combine the soy sauce, mirin, sugar, garlic and ginger in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Increase the heat to medium and bring to a simmer. Simmer for 5 minutes or until reduces slightly. Remove from the heat. Stir in the sesame seeds and sesame oil.
2. Line two baking trays with baking paper. Place a wire rack on one tray. Season the steak with plenty of salt on all sides. Place on the wire rack and set aside for 1 hour to come to room temperature and the salt will draw moisture to the surface in pools.
3. To make the soy sesame eggplant, while the steak is coming to room temperature, heat a frying pan (or barbecue plate or large flat cast iron hotplate on gas burners) over medium-high heat. Halve the eggplants lengthways and score the flesh deeply in a diamond pattern. Drizzle the cut surface with vegetable oil. Cook, cut-side down, in the pan for 3 minutes or until golden. Transfer cut-side up to the remaining lined tray with the garlic head. Drizzle the cut-side of the eggplant with the soy sesame mixture and into the scored cracks.
4. Preheat oven to 140°C (120°C fan-forced oven). Season the beef with pepper. Place the tray with the eggplant and the tray with the beef into the oven. Roast for about 1 hour 10 minutes – 1 hour 20 minutes or until the inside temperature reaches 50°C for medium or 45°C for medium-rare. Remove the beef and eggplants from the oven and cover loosely with foil for 10 minutes to rest.
5. While the steak is cooking, heat a frying pan (or barbecue plate or large flat cast iron hotplate on gas burners) over medium-high heat. Add the green chillies and cook, tossing occasionally, for 10-12 minutes or until blackened and blistered. Set aside for 5 minutes to cool slightly, then peel the chillies, remove the seeds and stem and discard.
6. Preheat a barbecue flat plate or grill on medium-high, or a large flat cast iron hotplate on gas burners. Brush the steak with butter (watch out for flames). Cook, for 30 seconds each side or until a golden crust forms. Transfer to a plate and set aside to rest uncovered in a warm place for 5 minutes.
7. Squeeze the garlic bulbs out of the skins and into a small food processor. Add the chillies and process until finely chopped. Add the olive oil and blend until smooth. Transfer to a serving bowl.
8. Slice the beef and place on a serving board or platter. Serve with the eggplant and chilli garlic paste.