Grilled Wagyu Hanger Steak Marinated in Harissa Paste

Level: Moderate Prep: 1:30  Cook: 0:15 Serves: 3

 

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

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak

    Harissa Paste

    1 Medium Roasted Red Bell Pepper (You can use a pre-made roasted pepper, or you can blacken a red bell pepper over a flame. Continue reading for instructions)
    2 OZ Dried Guajillo Chiles (stemmed and seeded)
    2 OZ Dried New Mexico Chiles (stemmed and seeded)
    1/4 TSP Caraway Seeds
    1/2 TSP Coriander Seeds
    1/2 TSP Cumin Seeds
    1 TBSP Cilantro Stems
    3 TBSP Grapeseed Oil
    2 1/2 TSP Kosher Salt
    6 Garlic Cloves (minced)
    1/4 CUP Fresh Lemon Juice
    2 TSP Sherry Vinegar

      Cilantro Macadamia Nut Pesto

      1 Bunch Cilantro (chopped with stems included)
      6 OZ Macadamia Nuts (toasted)
      2 Garlic Cloves (minced fine)
      4 OZ Parmesan Cheese
      Grapeseed Oil
      Kosher Salt and Fresh Ground Black Pepper

       

      PREPARING HARISSA PASTE

      Roast the red bell pepper over a gas flame, or on the BBQ, until blackened.

      Place in a small bowl and cover with plastic wrap. Let it sit for 10 minutes.

      Take out the red bell pepper, and use a paper towel to remove the blackened skin. Discard the stem and seeds, and cut the pepper into strips.

      Place Guajillo and New Mexico dried chiles into a medium bowl, cover with boiling water, and let sit until softened (for about 20 minutes).

      Toast caraway seeds, coriander seeds, and cumin seeds in a sauté pan over medium heat. Toast spices, swirling skillet constantly, until very fragrant (about 10 minutes).

      Transfer spices to a spice grinder or mortar and pestle. Grind until fine.

      Drain water from chiles, and transfer them to a food processor.

      Add cilantro stems, roasted red bell pepper, ground spices, oil, salt, garlic, sherry vinegar, and lemon juice to the food processor.

      Purée ingredients, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth. This should take about 2 minutes. The harissa paste can be made up to three days in advance in order to save time.

      PREPARING CILANTRO MACADAMIA NUT PESTO

      Toast the nuts until they are golden brown.

      Cut off the bottom 2 inches of the cilantro stems and discard. Chop up the remaining cilantro leaves and stems.

      In a food processor, add the cilantro, parmesan cheese, and macadamia nuts. Pulse until well blended.

      Keep the food processor running, and drizzle in grapeseed oil until a smooth paste forms.

      Pulse in the garlic, and season with kosher salt and fresh ground black pepper.

      COOKING THE FULLBLOOD WAGYU HANGER STEAK

      Place Fullblood Wagyu hanger steak in a Ziplock bag. Spoon 1/2 to 3/4 cup harissa paste into the bag, coating the hanger steak well. Massage the harissa paste (marinade) into the meat.

      Let the steak sit in the marinade at room temperature for 1 hour.

      Grill the marinated steak over direct, high heat for 4-5 minutes on each side for medium-rare to medium doneness.

      Let the grilled hanger steak rest for 5 minutes.

      Slice the steak across the grain, and serve with the cilantro macadamia nut pesto. Enjoy!

       


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