Using a sharp knife cut the coulotte in half, against the grain. Wrap in plastic wrap and place in the freezer. Freeze for several hours or overnight until firm.  

When you are ready to slice, remove the meat from the freezer to allow it to temper about 30 minutes before slicing. Using a meat slicer, place the coulotte with the fat cap side up and cut side to the blade. Slice thin-ish slices against the grain, about 0.15cm / 1/16 in thick. You can also use a very sharp long slicing knife to slice the culotte into thin slices. Feel free to play with how thick and thin you go, I recommend, slicing a bit thicker rather than thinner.  

Place the slices flat on parchment paper, careful not to overlap. Each skewer will have 2 slices, so shoot for 24 slices total. Place the slices back in the freezer or fridge to chill if needed. Fold the Wagyu slice in half lengthwise, then thread two slices of Wagyu onto each skewer. Repeat with the remaining skewers. Keep refrigerated until ready to grill. Depending on the size of the culotte, you can slice more than 12 skewers, just keep the meat in the freezer until you are ready for more. 

Preheat your grill over high heat. Season the skewers with salt and pepper. Working in batches, place the skewers on the hottest part of your grill, let them cook for 1-1½ minutes per side, allowing them to lightly char on each side. These cook very quickly, so be careful to not overcook. I like to serve them lightly charred and medium rare.  

Remove the skewers to a platter and garnish with a nice drizzle of extra virgin olive oil, dill sprigs and pistachios. Top with a few shavings of Piave cheese. Serve alongside the Radicchio Orange Mostarda. 

Using a peeler, peel the orange rind. Using a sharp knife, trim away any white pith from the rinds. Finely julienne the orange rind and set aside. Trim away all the white pith from the orange then use a sharp knife to cut and remove the segments from the membrane. Squeeze the juice from the orange membrane.  

In a medium-sized saucepan, heat the olive oil over medium heat. Add the radicchio to the pan and season with a few pinches of sea salt. Stirring often, allow the radicchio to soften and wilt, about 2 minutes.  

Add the balsamic and sugar and continue to cook down until the syrup has thickened and glazed, about 6-7 minutes.  

Remove the radicchio to a bowl and fold in the orange zest, segments, and pickled mustard seeds. Adjust seasoning with a few generous pinches of salt to taste. Refrigerate the mostarda until ready to use.