Sarah Grueneberg’s Grilled Wagyu Spiedini with Radicchio Orange Mostarda

Recipe here: [ Ссылка ]

“I love anything on a stick and always have at least one skewer on the menu,” says chef Sarah Grueneberg, owner of Chicago’s Monteverde. “The Italians are so creative when it comes to their spiedini and arrosticini - they’re a great way to show off the Wagyu coulotte steak too.”

“By thinly slicing the meat and threading it onto skewers, you are able to highlight the intense marbling of the meat while quickly cooking it, keeping it juicy and tender,” she continues. “You can pair the Wagyu with many different condiments. A few seasonal ones I keep in my back pocket are charred pepper peperonata, tonnato-style aioli and this radicchio orange mostarda.”

Head to our site for the recipe and to learn more about our Australian Wagyu.

Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.

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