While the sumptuous Wagyu beef needs no introduction, it does require mouth-watering sidekicks to accompany it for a properly balanced – and extra-flavourful – meal. Luckily for us, this season’s Junior Chef Showdown winner, Audrey, has got us covered.
Don’t be deterred by the amount of ingredients and steps required – you don’t have to be an insanely talented kid chef to make this meal at home. This is a deceptively simple dish packed with complex flavours and textures that are sure to satisfy. Bon appetit!
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Fingerling Potato Chips
Garlic Scape Pesto
Grilled Veggie and Peach Medley
Soak potatoes 1 hour. Remove steak from fridge about an hour before cooking. This will allow the meat to cook more evenly, yielding a tastier result.
For the fingerling potato chips, soak potato slices in cold water for 1 hour (optional: if you don’t have time for this step, simply rinse the potatoes once or twice before drying them). Drain, rinse and pat dry thoroughly with a clean kitchen towel.
Fit a wire cooling rack over a rimmed baking sheet and set aside. Heat an inch of oil in a medium heavy-bottomed pot or deep fryer until a thermometer reads 325°F.
Add potatoes in batches and fry until golden and crisp, about 3 minutes. Remove from oil with a slotted spoon onto prepared sheet. Sprinkle with salt immediately.
For the garlic scape pesto, heat a cast iron skillet over medium-high heat.
Toss scapes with 1 Tbsp olive oil in a medium bowl. Add to pan and cook until charred and tender, about 5 minutes, turning occasionally. Remove from grill and set aside to cool slightly.
Roughly chop the scapes and place into the bowl of a food processor. Add remaining ingredients except for the water and pulse until blended. Add water to loosen, if desired. Taste and season with more salt and lemon juice, if desired.
For the steak: Heat a cast-iron skillet over medium-high heat.
Pat steak dry with a paper towel and season with salt and pepper.
Add oil to pan and heat until shimmering. Add steak with the fat cap facing towards you and cook until crusted and browned, about 3 minutes per side. Add butter, garlic and thyme in the last minute of cooking; tilt pan gently towards yourself and quickly spoon butter repeatedly over steak to baste. Remove steak from pan, cover loosely with foil and set aside to rest for about 10 minutes. Slice right before serving.
For the grilled veggie medley, heat a cast iron grill pan over medium-high heat.
Toss veggies and peach with oil, salt and pepper in a medium bowl.
Add to grill pan and cook until charred and tender, about 7 minutes, turning occasionally.
To serve, spread some pesto onto two plates (reserve any remaining pesto to toss with your favourite pasta and cherry tomatoes for a delicious meal). Top with a handful of arugula, followed by the grilled veggies and peach. Top with the steak and potatoes. Enjoy!