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PALEO DIET RECIPE: Honey Habanero Spiced Fullblood Wagyu Beef Ribeye Steak with Peach Salsa Verde
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
Peach Salsa Verde
Cast Iron Pan/Skillet
PREPARING THE FULLBLOOD WAGYU BEEF RIBEYE STEAK
Cover the Wagyu beef ribeye steak in the honey habanero spice.
Allow the steak to sit at room temperature for 10 minutes.
PREPARING THE PEACH SALSA VERDE
Begin by coring the peach and cutting it into medium diced pieces.
Shuck and medium dice the tomatillos.
Dice the white onion, and mince the garlic.
Place a pan over medium-high heat with 2 tablespoons of avocado oil.
Add the diced onions and minced garlic to the pan. Cook for 2 minutes.
Add the diced peaches, minced jalapeno, and tomatillos to the pan. Cook for 5 minutes, or until the peaches and tomatillos are soft.
Season with salt, freshly ground black pepper, the juice of 1 lime, and cilantro.
Remove from the heat, and set aside.
Place a cast iron pan on the stove over medium-high heat.
Add 2 tablespoons of avocado oil to the pan, and gently place the Fullblood Wagyu beef ribeye steak in the pan.
Cook the steak for 4-5 minutes per side or until an internal temperature of at least 120°F is reached.
Remove the steak from the pan, and allow it to rest for 5-10 minutes.
Season it with salt.
Serve the honey habanero spiced Wagyu ribeye steak with peach salsa verde.
Garnish with lime and fresh cilantro.
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