Lightly heat three table spoons of olive oil with six to ten strands of saffron and set aside while you peel the potatoes and dice them into rough one inch cubes. Season with salt and pepper, toss with the oil, wrap in a foil purse and set aside to marinade. Wait 15-30 minutes, then throw the potato packet onto the back of a lidded grill or into a hot oven for about 45 minutes. Test doneness with a knife.
The Wagyu steak is dead easy to make. Nature and the farmer have done all the work for you. Do nothing other than season and grill. Pull it off the grill rare to medium rare, and let it rest uncovered away from the heat for five to ten minutes. Plate it with the saffron pototatoes and a salad of micro greens dressed with olve oil and red wine vinegar. Dig in.
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