Wagyu Rump, Garlic Chilli Prawns and Sweet Potato Chips - Recipe by Kerby Brown

Ingredients

1 Wagyu rump (beef cut optional)
12 King prawns
200g butter
1/4 cup olive oil
5 cloves garlic
1 red chilli
1/4 cup parsley
1 lemon
1 large sweet potato
2 tsp charcoal rub, enough to coat steak
2 tsp sea salt

Optional:

1 tsp crushed chilli
1 tsp dill tips
1 tsp garlic granules
1 tsp native finger lime
1 tsp smoked paprika

Method

Bring steak to room temperature, lightly coat with olive oil and apply charcoal rub.

Peel and devein prawns.

Finely chop garlic, chilli and parsley.

Cut lemon into wedges.

Cur sweet potato into long strips (chips). Toss with olive oil, sea salt and smoked paprika.

Place steak directly onto grill and cook at 110 C until internal temperature reaches 50 C, roughly 45-60 minutes.

Remove steak from grill, rest and cover with foil.

Increase grill temperature to 230 C. Place sweet potato chips onto grill and return steak, cooking for 5-7 minutes each side.

Baste with melted butter, garlic, parsley and chilli on each side as you go.

Cook until internal temperature is between 55 C-60 C, then remove steak to rest.

Continue to turn sweet potato chips as you go.

Using a heat-proof pan directly on the grill, add olive oil, garlic, chilli, parsley and butter.

Once butter is melted and mixture is fragrant, add prawns and stir as you go. Squeeze over lemon and add sea salt and herbs.

Once chips are golden brown and prawns are cooked through, remove from grill.

Slice steak and season with sea salt, top with chilli and garlic butter prawns and garnish with parsley and herbs.

Serve with a side of sweet potato chips and chipotle mayo.

Credits: Kerby Brown

Photo Credits: Kerby Brown