Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.
|Difficulty: 3||Prep: 5 Hours||Cook: 40 Min||Servings:8-10|
Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE MARINADE
Trim the fat off of the Fullblood Wagyu rib lifter meat with a boning knife, and cut it into two pieces.
Place the lifter meat on a baking sheet (with a lip on it).
Whisk together the red miso, zest and juice from the three oranges, minced ginger, minced garlic, rice wine vinegar, honey, kosher salt, and freshly ground black pepper. This is your marinade.
Reserve 2/3 cup of the marinade to be used as dressing when serving. Set it aside.
Pour the remaining marinade over the Fullblood Wagyu rib lifter (sitting on the baking sheet).
Massage the marinade into the two pieces of meat, and then place the meat in the refrigerator.
Every thirty minutes, flip the pieces of meat, and further massage in the marinade before returning the meat to the refrigerator.
Let the Fullblood Wagyu rib lifter marinate for 4-5 hours (in the refrigerator) total.
For the last hour of marinating, bring the meat out of the refrigerator, so it can reach room temperature.
Continue flipping the meat and massaging in the marinade during this process.
COOKING THE FULLBLOOD WAGYU RIB LIFTER
Preheat your oven to 375°F.
Heat your grill to medium-high heat.
Lightly oil the grates of the grill right before grilling.
Grill the Fullblood Wagyu rib lifter for 8 minutes per side.
Remove from the grill, and place the meat on a baking sheet (with a lip). Place it in the oven, and continue cooking for an additional 20 minutes.
Remove the rib lifter from the oven. Let it rest for 15 minutes before slicing.
Slice the rib lifter meat thin, against the grain, with a sharp knife.
PREPARING THE SALAD
Once the Fullblood Wagyu rib lifter is sliced, prepare the salad.
Peel your carrots and then make long "ribbons" using your peeler.
Dice the radishes into thin coins.
Take your additional two navel oranges, and remove and discard the peel/skin. Then, remove the segments and set aside.
In a large bowl place, mix together the spring greens, diced radishes, carrot ribbons, and orange segments.
Dress the salad (to your liking) with the 2/3 cup of marinade that you set aside earlier.
Season the salad to taste with kosher salt and freshly ground black pepper.
Divide the salad onto individual plates.
Top with the marinated and grilled Fullblood Wagyu rib lifter meat.
Serve, and enjoy!
Comments will be approved before showing up.