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Wagyu Rump Steak with Chinese Black Olive Tapenade

Dishes Created By

Beef: Mix marinate ingredients in bowl place on beef, cover then place in the fridge over night

Tapenade (makes more than required, keep extra covered with oil in fridge): Pound all ingredients with mortar and pestle to a textural paste. Or pulse blitz in a blender

  • Chin Chin
  • Serves One



  • 400g Wagyu beef rump (marinate overnight)
  • 40g chili flakes (to taste)
  • zest of 1 lime
  • 5 garlic cloves, roughly crushed
  • pepper to season


  • 500g Chinese black olives (pitted)
  • 8 garlic cloves
  • 2 tbsp. capers
  • zest 1 lime
  • 40g Thai basil
  • 70ml chili oil
  • 50ml shallot oil


  • 1 charred red chili
  • 1 charred spring onion stem
  • 10g Julienne slithered pak chi farang (saw tooth herb)
  • half teaspoon ground roast rice (optional)

Cooking Instructions

  1. Grill beef to medium rare on BBQ or sear in pan. Allow to rest for 5 min, slice beef, spoon over tapenade + garnish to serve.

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