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Fullblood Wagyu Carne Asada

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


  • 1 Double 8 Cattle Company Fullblood Wagyu Skirt Steak
  • 3 Navel Oranges (sliced in half and juiced) (SAVEthe juiced halves)
  • 3/4 CUP Lager Beer (such as Modelo Especial)
  • 1/4 CUP Grapeseed Oil
  • 1/4 CUP Lime Juice
  • 1 TBSP Kosher Salt
  • 2 Fresno Chili Peppers (chopped)
  • 8 Garlic Cloves (smashed)
  • 2 Whole Sprigs Rosemary
  • 1 TSP Dry Oregano
  • 1/2 Bunch Cilantro (chopped)
  • 3 Stalks Green Onion (chopped into 1'' sections)
  • Corn Tortillas

Salsa Fresca

  • 4 Tomatoes (chopped)
  • 1/4 Red Onion (chopped)
  • 1 Jalapeño (minced)
  • 8 Cilantro Sprigs (chopped)
  • 3 Garlic Cloves (minced)
  • 1 Lime (juiced)
  • 1/4 Cup Grapeseed Oil
  • 1/2 TSP Kosher Salt


  • 4 Avocados (peeled, pitted, and mashed)
  • 1 Large Tomato (chopped)
  • 1 Serrano Pepper (stems and seeds removed) (minced)
  • 1/8 CUP Green Onions (finely chopped)
  • 3 TBSP Cilantro (finely chopped)
  • 1 Lemon (juiced)
  • 2 TBSP Kosher Salt



Combine all of the ingredients listed under “Salsa Fresca”. Mix thoroughly.

Place in refrigerator until the steak is ready.



Combine all of the ingredients listed under “Guacamole”, except the salt and lemon juice. Mix thoroughly.

Slowly add in the lemon juice (make sure seeds are not in the juice) and kosher salt as you continue to mix.

Place in refrigerator until the steak is ready.



Combine orange juice, juiced orange halves, beer, grapeseed oil, lime juice, kosher salt, chopped fresno peppers, smashed garlic cloves, rosemary, dry oregano, cilantro, and chopped green onion. This is the marinade.

Place Fullblood Wagyu strip steak in a large ziploc bag, and pour marinade over the strip steak.

Marinate the strip steak for 1-2 hours, turning and massaging marinade into the steak every 15-20 minutes.



Heat your grill to high.

Discard the rosemary and orange halves. Let the marinade drain off.

Place the marinated Fullblood Wagyu skirt steak on the grill, and close the lid.

Grill for 5 minutes on each side, and let the steak rest for 10 minutes. Cut into thin slices against the grain.



Place sliced steak on warmed corn tortillas.

Top with salsa fresca, guacamole, and other desired toppings.


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