Shichimi Togarashi Wagyu Bavette Steak Sesame Ramen Noodle Salad Recipes

Steps:

• PREPARING THE SHICHIMI TOGARASHI MARINATED STEAK: Mix the vegetable oil, salt, and shichimi togarashi spice together. This is your marinade.Trim your Fullblood Wagyu bavette steak, and cut it into four 8-10 ounce rectangular portions.Place the steak in a ziploc-style bag, and pour the marinade over it. Place the bag in the refrigerator for 30-45 minutes. Do not over-marinate the Fullblood Wagyu bavette steaks, unless you want a very spicy steak.
• PREPARING THE COLD SESAME RAMEN NOODLE SALAD: Cook the ramen noodles according to the directions on the package. Chef recommends using Sun Noodle brand ramen noodles, which are usually available at your local Asian market.Once the noodles are cooked, cool them down in an ice water bath.Then, place the cold noodles, chopped scallions, julienned carrots, strained pickled red ginger (or beni shoga), and cut peas in a bowl.Toss the ingredients in 1 cup of the sesame ginger salad dressing. Newman's Own dressing works well for this recipe (it's better for the dressing to be on the creamier side), but you can also make your own dressing if you prefer.Allow the ramen noodle salad to rest in the refrigerator for at least 20 minutes before serving.
• FINAL STEPS: Fire up your charcoal or propane grill. Place the marinated Fullblood Wagyu steaks on the grill, and cook for 3-4 minutes per side.Transfer the steaks to a wire cooling rack, and allow them to rest for 90 seconds before transferring them to a cutting board. On the cutting board, slice the Fullblood Wagyu bavette steaks against the grain. To serve, place your chilled ramen noodle salad on a large plate. Add your sliced Fullblood Wagyu steak on top of the noodles, and finish by adding some more of your sesame ginger salad dressing. Enjoy!