15% Off Select Sausage Products at Checkout ($50.00 Minimum Purchase)! Free Shipping On All Orders Over $200.00
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.
Comments will be approved before showing up.