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

Ingredient Substitutions

• Instead of Japanese A5 Wagyu steak: USDA Prime ribeye (same weight)
• Instead of Kosher salt: Sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Unsalted butter: Ghee, Margarine
• Instead of Wagyu fat (rendered): Bacon fat, Pork belly fat
• Instead of Corn tortillas: Flour tortillas (adds gluten)
• Instead of Ripe avocado: Guacamole
• Instead of Pico de gallo: Salsa fresca
• Instead of Fresh cilantro leaves: Flat‑leaf parsley
• Instead of Lime wedges: Lemon wedges

Equipment Needed

• Charcoal grill
• Tongs
• Sharp chef’s knife
• Cutting board
• Small skillet or pan
• Basting brush
• Serving plate
• Small spoon

Critical Steps — Do Not Skip

• Render Wagyu fat correctly – it provides the buttery flavor for the tacos
• Grill the steak to rare; overcooking destroys the delicate texture of A5 Wagyu
• Brush and grill tortillas quickly to avoid burning the butter

Chef Tips from the Video

• Let the Wagyu rest for at least 2 minutes after grilling – this preserves its buttery melt‑in‑your‑mouth texture.
• Using charcoal adds a subtle smoky note that complements the rich beef.
• A tiny drizzle of rendered Wagyu fat right before serving amplifies the umami without making the taco greasy.

Troubleshooting

Storage

Refrigerator: Store any leftover steak in an airtight container for up to 2 days. Re‑heat gently on low heat.

Freezer: Wrap steak tightly in plastic wrap and foil, then freeze for up to 2 months.

Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Render the Wagyu fat a few hours ahead and store it in the fridge.
• Prepare pico de gallo in advance; it improves with a short rest.
• Slice avocado just before assembly to prevent browning.