Japanese Wagyu Beef Tartare Tosada

Ingredients

• 4 oz Wagyu Skirt Steak
• 25 g (≈ 1 tablespoon) Chintextle Paste (or Shrimp Paste)
• 12 g (≈ 1 tablespoon) Lime Juice
• 8 g (≈ 1½ teaspoons) Pickled Jalapeño Vinegar
• 10 g (≈ 2 teaspoons) Olive Oil
• 10 g (≈ 2 teaspoons) Minced Shallot
• 10 g (≈ 2 teaspoons) Diced Pickled Jalapeño
• 10 g (≈ 2 teaspoons) Diced Pickled Carrot
• 1 g (≈ ⅛ teaspoon) Charred Habanero
• 3 g (≈ 1 teaspoon) Minced Chives
• TT Salt (to taste)
• 1 ea Lime Wedge
• 1 ea 6” Tostada

Method

1. Pre-heat a grill or cast iron pan to medium high heat.
2. Season your wagyu steak with salt, then place on the grill or in the pan to sear the steak.
3. Allow your steak to cook to your desired temperature, remove from the heat and allow to
   rest 10 minutes before slicing.
4. Once rested dice your steak into small pieces, add to a bowl and begin the final
   seasoning process.
5. Once the diced steak is in a bowl, add the paste, lime juice, vinegar, olive oil, shallot,
   chiles and carrot.
6. Once seasoned, place the mixture on the tostada and carefully spread the mixture in
   order to cover the whole tostada.
7. Garnish with chives and serve with a wedge of lime.
8. Enjoy immediately in order to avoid the tostada becoming soggy.