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Wagyu recipes

Char-grilled First Light grass-fed Wagyu rump steak with garlic bok choy

Grass-fed wagyu steaks cut from the heart of the rump are tender, full of flavour and excellent when fast-cooked on the char-grill. Lightly season with salt, then brush with a little oil – followed by a very hot char-grill which will give a superb layer of additional flavour to the rump.

Cooking method

  1. Bring steak to room temparature, brush with oil and season generously on both sides with salt.  Heat BBQ/ hot plate until very hot.
  2. Cook steak for approximately 3-4 minutes on each side until caramelised, turning only once. Remove from hot plate just before desired doneness is reached. 
  3. Allow meat to rest in a warm place for 3-4 minutes before serving. 

Garlic bok choy

  1. Wash bok choy by suspending in water and draining several times.
  2. Combine soy sauce, oyster sauce, sugar and vinegar in a bowl and set aside. 
  3. If needed, cut larger bok choy through thet middle lengthwise (so they are easier to cook).
  4. Heat oil in a frying pan or wok set over high heat. Add garlic then bok choy, and fry for 1-2 minutes. Add 1-2 tablespoons of water to the pan, then cover and allow to cook for 2 minutes more, or until bok choy has softened nicely at its base. 
  5. Serve bok choy drizzled with the reserved sauce and sprinkled with sesame seeds. 


Serve steak sliced across the grain, with the bok choy on a bed of rice or Asian noodles.


You can substitute the bok choy for any other green including brocolli, sliverbeet or spinach.