Japanese Wagyu A5 Taco

Ingredients

• 200 g Japanese A5 Wagyu steak (Trimmed, reserve any excess fat for rendering)
• 1 tsp Kosher salt (For seasoning steak)
• ½ tsp Freshly ground black pepper (For seasoning steak)
• 2 tbsp Unsalted butter (Melted, for brushing tortillas)
• 1 tbsp Wagyu fat (rendered) (Collected from trimmed steak, drizzled on tacos)
• 6 pieces Corn tortillas (Small, 6‑inch size; warm before serving)
• 1 whole Ripe avocado (Sliced into thin strips)
• ¼ cup Pico de gallo (Fresh tomato‑onion‑cilantro mix)
• 2 tbsp Fresh cilantro leaves (Chopped, for garnish)
• 4 pieces Lime wedges (Served on the side)

Instructions

1. Trim and reserve fat

   Using a sharp knife, trim any excess fat from the Wagyu steak. Set the trimmed fat aside for rendering later.

   Time: PT5M

2. Slice steak for tacos

   Cut the trimmed steak into three equal pieces (about 65 g each) – one piece per taco.

   Time: PT3M

3. Season steak

   Generously season each steak piece with kosher salt and freshly ground black pepper on both sides.

   Time: PT2M

4. Render Wagyu fat

   Place the reserved fat in a small skillet over medium heat. Cook, stirring occasionally, until the fat melts and becomes liquid. Strain if desired and set aside.

   Time: PT5M

5. Preheat charcoal grill

   Light charcoal and let it heat until the grill reaches a high temperature (≈500°F / 260°C).

   Time: PT5M

   Temperature: 500°F

6. Grill the steak

   Place the seasoned steak pieces on the grill. Sear 1‑2 minutes per side for rare doneness. Remove and let rest for 2 minutes.

   Time: PT4M

   Temperature: 500°F

7. Butter and season tortillas

   Brush each corn tortilla with melted butter and sprinkle a pinch of salt and pepper (or a light wagyu‑style seasoning).

   Time: PT3M

8. Char the tortillas

   Place the brushed tortillas on the hot grill. Char each side for about 30 seconds until lightly toasted.

   Time: PT2M

   Temperature: 500°F

9. Assemble the tacos

   On each tortilla, lay a piece of grilled Wagyu, drizzle a small spoonful of rendered Wagyu fat, add avocado slices, a spoonful of pico de gallo, and garnish with cilantro. Serve with lime wedges.

   Time: PT4M

Nutrition Facts

Calories

540

Protein

35 g

Carbohydrates

35 g

Fat

30 g

Fiber

6 g