Wagyu Beef Medallions (Kebob/Kabob)

Wagyu Beef Kabob Style for this dish just means it's cubed and will look like it came off the grill.  While you can grill these to finish them, I show a pan technique to make these delicious pieces of Wagyu Beef take on new flavors and create a WOW dish for your friends and family.  This is a great dish for a finger food at a tailgate or precursor to any party.

TOTAL TIME: 45 hours

PREP TIME: 15 minutes

SOUS VIDE TIME: 43 hours at 131ºF

INGREDIENTS:

2lb Chuck Meat Cubed (Wagyu or other)

8T Neil's Sarap Mediterranean Rub ( https://neilsarap.com )

1T White Sesame Seeds

1T chives

INSTRUCTIONS:

• Place your meat inside a ziploc bag.

• Add Rub, seal bag and shake well.

• Place rub coated meat into sous vide bag.

• Seal Bag in vacuum sealer (or use immersion method).

* Place in Sous Vide heated to 131ºF and let sit for 48 hours (40-48hrs) depends on how tender you want it.

• Remove from sous vide bag (save gravy in bag).

• Dry off beef cubes.

• Heat Hexclad or Non-stick pan MH heat.

• Heat 2T olive oil in pan.

• Brown meat in pan for 30 seconds side 1.

• Flip and brown side 2 fo 15 seconds.

• Remove from pan and garnish with white sesame seeds and chives.

• Pour gravy over beef cubes (optiona) or serve as dipping sauce (dipping is fun!).

Enjoy!

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