Makes: 12-14 tacos | Prep time: 20 min. | Cook time: 20 min. 
Wagyu Steak Tacos




  1. Make pickling liquid by combining water, vinegar, sugar, salt and cilantro in a bowl and mix well to dissolve sugar and salt.
  2. Add grated carrots to pickling liquid and allow to marinate in refrigerator for at least 1 hour, or as much as 24 hours.
  3. Remove defrosted Wagyu from refrigerator and pat dry with paper towel to remove any excess moisture.
  4. Heat heavy bottom sauté pan over medium flame.
  5. If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper.
  6. Place Wagyu in heated pan (no need to add oil as natural fat from steak will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also sear steak on all rounded edges for 1 minute each to completely sear.
    Note: Cook steak 1-2 minutes per side for a rare steak; 3-4 minutes per side for medium rare.
  7. Remove steaks from pan and place on cutting board to rest for 5-10 minutes
  8. Remove pan from flame, drain off all the fat from pan, and gently wipe pan with a paper towel. Place corn tortillas in pan, 1-2 at a time, and toast for 20-30 seconds to warm through and toast lightly. Using tongs, carefully remove toasted corn tortillas from pan, and continue to toast remaining tortillas
  9. Slice rested Wagyu steaks into thin strips
  10. Build your tacos- top each corn tortilla with pickled carrots, fresh cilantro sprigs, and sliced wagyu

Chef's Notes

  • Make ‘rainbow’ pickled carrots using a colorful variety of carrots.
  • Add different components to your taco, such as Pico de Gallo, guacamole, Cotija cheese, etc.
  • Save drained Wagyu fat and reserve for later use as you would butter or oil- sauté vegetables, roast potatoes, or baste other meats to add an unexpected umami element.