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Grilled Mojo Wagyu Beef

Grilled Mojo Wagyu Beef

Prep Time: 45 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 10 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Marinade
  • 10 Garlic Cloves (minced)
  • 3 Jalapeños (seeded and finely chopped)
  • 3 TBSP Firmly Packed Light Brown Sugar
  • 1 1/2 TBSP Kosher Salt
  • 1 TBSP Ground Cumin
  • 1 TBSP Ground Coriander
  • 2 Large Navel Oranges (cut in half and juiced)
  • 2 Limes (cut in half and juiced)
  • 1/4 CUP Grapeseed Oil
  • 1/4 CUP Cilantro Stems (chopped)
Garnish
  • 1/4 CUP Cilantro Leaves
For Serving
  • 1 PACKAGE Tortillas (warmed)

          Tools

          • Gas Grill or Indoor Grill Pan
          • Small Stainless Steel Sauce Pan

          FIRST STEP

          Take the Fullblood Wagyu top round steak (tenderized) out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

          PREPARING THE MARINADE

          In a small bowl, combine the minced garlic, seeded and chopped jalapeños, light brown sugar, ground cumin, ground coriander, kosher salt, lime juice, orange juice, chopped cilantro stems, and grapeseed oil. This is your marinade.

          Place the Fullblood Wagyu top round steak pieces in a Ziploc bag.

          Pour the marinade over the steak.

          In addition to the marinade, add in the juiced orange halves and lime halves.
          Seal the Ziploc bag.

          Gently turn the bag a few times in order to fully coat the steak with the marinade.

          Place the bag in a refrigerator, and allow the steak to marinate for 12-24 hours. Turn the bag every 6 hours to distribute the marinade.

          PREPARING THE ONIONS AND HEATED MARINADE

          Remove the marinated Fullblood Wagyu steak pieces from the refrigerator 1 hour before starting the grill.

          Pull the steak from the marinade, and place it on a plate. Allow it to come to room temperature.

          In the meantime, toss the onion rings into the Ziploc (marinade) bag. Allow the onion rings to sit in the marinade for 30 minutes.

          Remove the onions, and set them on a plate.

          Add the remaining contents/marinade (including the orange and lime halves) to a small stainless steel sauce pan.

          Bring the marinade to a boil. Reserve.

          GRILLING THE FULLBLOOD WAGYU STEAK AND ONION RINGS

          Heat a gas grill or indoor grill pan on high heat.

          Once hot, grill the beef for 2 minutes and 30 seconds per side for a medium-rare finish.

          Place the marinated onion rings on the grill. Cook them for 5 minutes or until soft and slightly caramelized.

          Let the grilled Fullblood Wagyu steak rest for 10 minutes before slicing thinly against the grain.

          FINAL STEPS

          Remove the halved oranges and limes from the sauce pan (reserve the marinade).

          Toss the beef with the heated marinade.

          Garnish the sliced Fullblood Wagyu steak with cilantro leaves.

          Serve the steak with the grilled onion rings and warmed tortillas.

          Enjoy!


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