Jul 14 2026
Restaurants›The Regional›Tajima Wagyu Picanha* (gfo, Df) Recipe

Tajima Wagyu Picanha* (gfo, Df) Recipe

Inspired by The Regional
Time1h 30m
Serves2

Smashed local fingerlings in gochujang vinaigrette, farm veg, mustard yuzu kosho. Add lobster tail $27

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Ingredients

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For the Tajima Wagyu Picanha

For the Smashed Local Fingerlings

For the Farm Veg

For the Mustard Yuzu Kosho

Optional Lobster Tail

Method

Preparing the Tajima Wagyu Picanha

  1. 1

    Season the Meat

    Generously season the Tajima Wagyu picanha with salt and black pepper on all sides.

  2. 2

    Sear the Picanha

    In a cast-iron skillet, heat olive oil over medium-high heat. Once hot, add the picanha and sear for 4-5 minutes on each side until a nice crust forms.

  3. 3

    Cook to Desired Doneness

    Reduce heat to medium and continue cooking the meat until it reaches your desired doneness (about 130°F for medium-rare). Remove from heat and let rest for 10 minutes before slicing.

Preparing the Smashed Local Fingerlings

  1. 4

    Boil the Potatoes

    Place the local fingerling potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.

  2. 5

    Smash and Dress the Potatoes

    Drain the potatoes and place them on a baking sheet. Gently smash each potato with the bottom of a glass. In a small bowl, whisk together the gochujang, rice vinegar, honey, salt, and pepper. Drizzle over the smashed potatoes.

  3. 6

    Roast the Potatoes

    Preheat the oven to 400°F (200°C). Roast the smashed potatoes in the oven for 20-25 minutes until crispy and golden.

Preparing the Farm Veg

  1. 7

    Prepare the Vegetables

    Wash and cut the seasonal farm vegetables into bite-sized pieces.

  2. 8

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until tender.

Making the Mustard Yuzu Kosho

  1. 9

    Combine Ingredients

    In a small bowl, mix together the mustard, yuzu kosho, and water until smooth.

Preparing the Lobster Tail (Optional)

  1. 10

    Cook the Lobster Tail

    If using, melt butter in a skillet over medium heat. Place the lobster tail in the skillet, cooking for 5-7 minutes until the meat is opaque and cooked through.

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