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Gochujang Marinated and Grilled Fullblood Wagyu Steak with Pickled Red Onions
Prep Time: 45 Minutes (Plus 12 Hours to Marinate)
Cook Time: 11 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
In a small bowl, mix the Gochujang red chili paste, rice wine vinegar, grapeseed oil, sugar, kosher salt, and smashed garlic. This is your marinade.
Place the Fullblood Wagyu sirloin tip steak in a casserole dish or Ziploc bag.
Pour the marinade over the steak, and massage it in.
Place the steak in the refrigerator, and let it marinate for 12 hours. Turn the steak occasionally while it’s marinating.
PREPARING THE PICKLED RED ONIONS
Heat the white vinegar, water, sugar, and kosher salt in a small saucepan over medium heat for 5 minutes. This is your pickling solution.
Place the julienned onions, smashed garlic, and black peppercorns in a bowl.
Pour the pickling solution over the top.
Cover, and place in the refrigerator for 2-24 hours.
Note: Pickled onions will last for 2 weeks when covered and stored in the refrigerator.
PREPARING THE FULLBLOOD WAGYU SIRLOIN TIP STEAK
After the Fullblood Wagyu sirloin tip steak has marinated for 12 hours, pull it from the refrigerator.
Prior to grilling, allow the steak to sit at room temperature for 1 hour.
Heat your gas grill on high heat for 10 minutes.
Place the steak on the grill, and grill the steak for 3 minutes per side for medium-rare doneness.
Once grilled, let the steak rest for 10 minutes before slicing it against the grain.
Serve the thin slices of Fullblood Wagyu steak with warmed corn or flour tortillas and pickled red onions.
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