Grilled Fullblood Wagyu Beef Skirt Steak Marinated in Fire Roasted Salsa on Cheesy Arepas with Mashed Avocados and Cotija Cheese
Recipe provided by Chef Melanie HammericksenPrep Time: 60 Minutes (plus marinating for 6-24 hours)
Fire Roasted Salsa
PREPARING THE FIRE ROASTED SALSA
Heat the grill to medium-high heat.
Blacken the Roma tomatoes, jalapeños (stems, pith, and seeds removed for mild heat), red onion halves, and head of garlic (top removed).
Turn the ingredients as they blacken on the grill. The process will take around 20-25 minutes.
Place blackened vegetables in a bowl, and put in the refrigerator to cool.
Once everything has cooled, squeeze the roasted garlic cloves out of the garlic head by holding the root end.
Cut off the ends of the red onion halves, and cut the onions into 2 inch pieces.
Cut the jalapeños into 2 inch pieces as well.
Place the tomatoes, onions, jalapeños, and garlic in a blender.
Add the cilantro, lime juice (from 2 limes), and kosher salt to the blender. Blend all ingredients until smooth.
PREPARING THE FULLBLOOD WAGYU BEEF SKIRT STEAK
Remove the Fullblood Wagyu beef skirt steak from the refrigerator (after it has thawed overnight).
Cut the steak in half, and place it in a large Ziploc bag.
Mix together 1 1/2 cups of the previously prepared fire roasted salsa and 1/3 cup of grapeseed oil.
Pour the fire roasted salsa mixture over the steak (in the Ziploc bag). Massage in the salsa.
Place the marinated skirt steak in the refrigerator for 6-24 hours.
Pull it out every hour or so to check that the salsa marinade is well distributed over the steak.
One hour before grilling the marinated steak, pull it out of the refrigerator and allow it to reach room temperature.
PREPARING THE CHEESY AREPAS
In a medium bowl, whisk together the Pan Masa arepa flour, kosher salt, and smoked paprika.
In a pan, heat the whole milk and water to a simmer. Then, turn off the heat.
With a wooden spoon, pour the liquid into the medium bowl with the flour. Mix until combined.
Then, fold in the shredded jack cheese. This is your arepa mixture.
Cut off two 12 inch x 24 inch strips of plastic wrap, and slightly overlap them (creating a 24 inch x 24 inch plastic square).
Pour out the arepa mixture onto the plastic wrap, and start to form it into a log.
Wrap the plastic over the log, and roll it to make a 3 inch log.
Twist the ends of the plastic wrap tightly, and refrigerate the arepa log for 2 hours (minimum) or up to 5 days (maximum), depending on how much in advance you want to make the arepa mixture.
When ready to finish making the arepas, pull the plastic wrapped log out of the refrigerator.
Cut it into 1/2 inch disks.
Heat a large griddle on medium heat with a teaspoon of butter or grapeseed oil, and toast each arepa disc on both sides for 2-3 minutes.
Set aside to cool.
PREPARING THE MASHED AVOCADOS
Remove the skin and seed from the avocados.
Mash the avocados in small bowl.
Mix in a 1/2 teaspoon of kosher salt and the juice from half of a lime.
Heat the grill to medium-high heat, and let it warm up for 10 minutes.
Once heated, carefully pull the skirt steak from the marinade. Let the excess fire roasted salsa fall off.
Place the steak on the heated grill, and grill on both sides for 7-8 minutes.
Let it rest for 10 minutes, and then cut it against the grain into thin pieces.
Build your arepas with a layer of mashed avocados, 3-4 slices of Fullblood Wagyu beef skirt steak, roasted salsa (not used as marinade), and crumbled Cotija cheese.
Serve with lime wedges, and garnish with chopped cilantro.