Australian Wagyu Flank Steak, Red Pepper Sauce, Fried Orzo, Poached Egg, and Ham Broth

Adapted by
Yield: 4 Servings


Ham Broth
1 pound onions, julienned
1 pound carrots, julienned
3 cloves garlic
½ cup red wine vinegar
1 cup red wine
10 pounds Allen Benton’s ham hocks, small diced
4 cups brown chicken stock
2 sprigs thyme
Australian Wagyu Flank Steak
2 pounds cleaned and trimmed Australian Wagyu flank steak, cut into 8-ounce pavés
1 tablespoon rendered beef fat
1 tablespoon butter
2 cloves garlic
1 sprig rosemary
Poached Egg
4 eggs, room temperature
Fried Orzo
2 cups orzo
Olive oil
Fava beans
English peas
mint, torn
Red and white pearl onions, blanched
Pickled red onions
Lemon confit
To Assemble and Serve
sel gris
mint, torn
Red pepper paste


For the Ham Broth:
In a saucepan over a low heat, caramelize the onions, carrots, and garlic. Deglaze with red wine vinegar. Cook to au sec. Deglaze again with red wine and reduce to a syrup. Add ham hocks, and cook for 10 minutes in the syrup. Add the stock and thyme, and cook over a low heat until it has reduced by half. Remove the ham hocks, cool, shred, and reserve for the Fried Orzo.

For the Australian Wagyu Flank Steak:
Seal the 4 pieces of steak inside a vacuum bag with the beef fat, butter, garlic, and rosemary. Poach in a water bath at 50ºC for 90 minutes. Remove the steak from the bag.

For the Poached Egg:
Cooked the eggs in water at a slow simmer for 4 minutes 45 seconds; shock in ice water.

For the Fried Orzo:
Cook the orzo in a large pot of salted boiling water and drain. Heat butter and olive oil over high heat in a sauté pan, and sear the orzo until golden brown. Toss with half of the shredded ham hock, fava beans, peas, mint, togarashi, pearl onions, pickled onions, and lemon confit.

To Assemble and Serve:
Sear flank steaks over a high heat to get a crust on each side. Rest for 10 minutes and slice micro thin. Put the Fried Orzo in the bottom of risotto bowl and pour in some ham broth. Top with the sliced Australian Wagyu Flank Steak and sprinkle with the togarashi and sel gris. Top the beef with a Poached Egg, more torn mint, and remaining slivers of ham hock. With back of spoon smear the rim of the bowl with red pepper paste