Chefs Matt Harding and Eric Grutka Wagyu strip loin bar bites

  • Prep time 0Min
  • Cook time 0Min
  • Technique Sear
  • Meat Beef
  • Cut Wagyu
  • Serves 4

Wagyu strip loin bar bites as concepted by Chefs Matt Harding and Eric Grutka at Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.


1 pound grassfed Aussie Wagyu strip loin

Salt and pepper

  • For the sauce:
  • 1/3 cup aioli
  • Tomato paste
  • Chili powder
  • Brown sugar

Green plantains

Vegetable oil


  • Italian parsley
  • Brunoise heirloom tomato


1. Season the loin with salt and pepper. Heat a skillet on medium-high heat, add some oil, and hard-sear the loin to rare. Let it rest for 5 to 10 minutes. Slice it into 1-ounce pieces.

2. Mix the aioli with tomato paste, chili powder, and brown sugar to taste.

3. Make tostones with the plantains.

4. For each bite, layer one hot tostone with 1 teaspoon aioli and top with a slice of beef. Garnish with parsley and tomato brunoise.