Australian Wagyu Carpaccio with Pickled Shallots, Charred Green Onion Aioli
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Australian Wagyu Carpaccio with Pickled Shallots, Charred Green Onion Aioli

 Kenneth Boone

Tri Tip Wagyu

Clean the fat and silver skin from the tri tip and season with your favorite steak seasoning. Sear the piece of meat for two minutes on all sides, keeping it raw. Cool completely and freeze. Once frozen, slice as thin as you can against the grain.