A5 Wagyu Taco w Caviar

A5 Wagyu ribeye seared on a screaming-hot stone at 500°F, then rested and sliced thin on a bias. Wrapped in warm corn tortillas with caviar, fresh micro cilantro, and a squeeze of lime.

Why You'll Love This Recipe

The stone gets 40 minutes in a 500°F oven before the steak goes on, which is what gives it a two-minute sear with a real crust. It rests for several minutes before slicing thin, and each taco gets built with a squeeze of lime, micro cilantro, and a spoonful of caviar on top.

Tips and Tricks

• Use a very hot cooking stone or cast iron skillet for the best sear.
• Rest the steak after cooking for juicy, tender slices.
• Warm tortillas gently before assembling to keep them pliable.

Variations

• Flour or blue corn tortillas
• Avocado crema spread
• Thinly sliced radish garnish

Substitutions

• High-quality ribeye instead of A5 Wagyu
• Roe as a caviar substitute
• Parsley instead of micro cilantro

Best served with

• Sparkling champagne or crisp dry white wine
• Pickled vegetables
• Lime and salt dusted chips

How to Store Leftovers

Store steak wrapped in the fridge for up to 2 days, reheating gently. Assemble tacos fresh; tortillas can be stored wrapped for 1 day..

Common Questions

A5 Wagyu Taco w Caviar

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Tender, buttery A5 Wagyu ribeye sliced thin and paired with luxurious caviar, fresh micro cilantro, and zesty lime, all wrapped in a warm corn tortilla. A bite that balances richness and brightness.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Dinner, Main Course

Cuisine: Asian-Fusion, Californian, Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 corn tortillas
• 1 ribeye A5 Wagyu about 5 oz
• 20 grams caviar
• 1 handful micro cilantro
• 1 lime
• Salt to taste
• Pepper to taste

Equipment

• Oven
• Sharp Knife
• Cooking stone or cast iron skillet

Method

 

1. Season the steak generously with salt and pepper.
2. Preheat oven to 500°F and place your cooking stone inside for 40 minutes to get very hot.
3. Remove the stone carefully and place the steak on it; sear for 2 minutes until golden brown. Flip and cook for another 30-45 seconds. Remove from heat and let rest 4-6 minutes.
4. Slice the rested steak thinly on a bias.
5. Assemble tacos: place sliced steak on warmed tortillas, squeeze ¼ lime over each, top with micro cilantro and a spoonful of caviar.

Nutrition

Calories: 300kcalCarbohydrates: 54gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 118mgSodium: 348mgPotassium: 298mgFiber: 8gSugar: 2gVitamin A: 217IUVitamin C: 20mgCalcium: 161mgIron: 4mg

Notes

Storage: This one's built to eat right away, the caviar and warm steak don't wait well. If you have leftover sliced wagyu, wrap it tightly and refrigerate up to 2 days, then bring back to room temperature rather than reheating hard. Assemble tacos fresh each time rather than storing them built.

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