Big Green Egg BBQ Specialist and Backyard Pitmaster, Jack Arnold is taking a new spin on the classic charcoal-grilled filet mignon. His original, teriyaki brushed KOW Steaks American Wagyu filet lettuce wrap recipe offers a light and refreshing option – perfect for adding zest and flavor to your backyard barbecue. Pair this summertime favorite with Frank Family Blanc de Blancs for a brilliant, bright pop of acid that complements the sweet tang of the teriyaki sauce. Together, the flavors enhance the rich, fattiness of this excellent cut of meat, making for an adventurous treat.
Ingredients
| 7 oz. | KOW Steaks American Wagyu Filet |
| 1 Head | Boston Bibb Lettuce |
| 1 Large | Carrot, shredded |
| 1 Large | English Cucumber, sliced thin |
| 1/4 Cup | Teriyaki sauce |
| To Taste | Sesame Seeds |
Method
- Cook filet on Big Green Egg, or grill of choice, unseasoned. Jack suggests cooking until the steak reaches an internal temperature of medium-rare (130-135°F).
- Remove from heat and immediately brush steak with teriyaki sauce. Let rest, approximately 5-10 minutes. Slice to desired thickness.
- Unfold Boston bibb lettuce. Place one or two slices of teriyaki brushed steak inside.
- Top with desired amount of shredded carrot, sliced cucumber, and sesame seeds. Roll, toothpick to secure in place and serve while warm.
