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Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
1 TBSP Oregano
1 TBSP Paprika
1 TBSP Dark Chili Powder
1 TBSP Curry Madras Powder
2 TBSP Kosher Salt
1/4 CUP Rice Vinegar
1/4 CUP Olive Oil
14 Garlic Cloves
1 English Cucumber
1/2 Red Onion
2 TBSP Brown Sugar
2 TBSP Lime Juice
2 TBSP Fish Sauce
1/4 CUP Water
1 Garlic Clove (minced)
1 Jalapeno (minced)
Pinch of Korean Chili Flake
PREPARING THE KO-RICAN MARINADE
Combine the paprika, oregano, curry madras powder, dark chili powder, rice vinegar, olive oil, kosher salt, and garlic in a food processor.
Blend until combined.
Rub the marinade all over the Fullblood Wagyu chuck steak, and place in the refrigerator to marinade for at least 3 hours.
PREPARING THE KIMCHI CUCUMBER SALAD
Thinly slice the cucumbers and red onion. Place in a bowl, and set aside.
Make the dressing by combining the brown sugar, lime juice, fish sauce, water, minced garlic, and minced jalapeno in a bowl.
Mix until combined and the sugar has dissolved.
Dress the cucumbers and onions with the prepared dressing, and season with a pinch of Korean chili flakes.
PREPARING THE FULLBLOOD WAGYU CHUCK STEAK
Place the marinated chuck steak on a preheated grill at 450°F, and cook for 4 minutes on each side or until you reach an internal temperature of 120°F.
Let the steak rest for 10 minutes.
Slice the Fullblood Wagyu chuck steak against the grain.
Plate the steak, and serve with the kimchi cucumber salad.
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