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.
- Season steaks on both sides with salt. Heat a bbq char-grill until very hot.
- Lightly brush with oil then place steaks on grill. Cook on one side only until caramelised and brown.
- Turn steaks over and caramelise, turn heat down.
- Remove from char-grill before desired cooking degree is reached. Allow meat to rest in a warm place for 3-4 minutes before serving with green beans.
Boil beans for 2-3 minutes in a large pot of salted water. Drain well then mix with roasted nuts and butter. Season with salt to taste