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Grilled Lemongrass and Coconut Wagyu Beef Skewers with Pickled Red Onion and Pepper Relish
Prep Time: 45 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 10 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu underblade steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Place the coconut milk, lemongrass (peel off top outer layers, cut off/discard the top 4 inches, and then thinly slice), thinly sliced serrano chilies, chopped ginger, minced garlic, rice vinegar, cilantro stems, kosher salt, 1 teaspoon of lime juice, and 1 teaspoon of lime zest in a blender.
Blend until smooth. This is your marinade.
Make sure you’ve cut up your Fullblood Wagyu underblade steak into 2 inch cubes.
Place the beef cubes into a Ziploc bag. Pour the marinade over them.
Gently massage the marinade into the beef, and close the bag.
Let the Wagyu beef cubes marinate for 12-24 hours in the refrigerator.
PREPARING THE SKEWERS
Pull the Wagyu beef cubes from the marinade.
Thread the beef cubes onto the 4 metal skewers, leaving a half inch or so between the pieces of beef.
Let the skewers sit out at room temperature for one hour before heating your grill.
Make the relish while the skewers are sitting out.
PREPARING THE RELISH
Place the minced serrano chilies, lime juice, minced red onion, olive oil, honey, rice vinegar, kosher salt, and black pepper in a small bowl.
Mix the ingredients together. This is your relish.
Heat your grill on high heat for 10 minutes.
Place the Wagyu beef skewers on the grill, and cook for 4 minutes on each side.
After they’ve been grilled, let the lemongrass and coconut Wagyu beef skewers rest for 10 minutes.
Serve the skewers with the pickled red onion and pepper relish, and enjoy!
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