Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). Additional fee for expedited shipping.
Seared Fullblood Wagyu Hanger Steak with Rustic Charred Scallion Salsa
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu hanger steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SEARED FULLBLOOD WAGYU HANGER STEAK
Place a cast iron or stainless steel skillet on the stove over high heat.
Prepare the scallions by cutting off the roots.
Pat the Fullblood Wagyu hanger steak dry with a paper towel, and cut it into more manageable sections if necessary (I usually cut into 2 to 3 pieces to fit more easily in the pan).
Season the steak pieces well on both sides with kosher salt.
Place the steak pieces into the pan, and cook for 5-7 minutes while flipping the pieces every minute.
Stop cooking the steak when the internal temperature reads 135°F on a meat thermometer.
Remove the steak pieces from the pan. Place them on a cutting board, and tent with foil. Allow the steak to rest under the foil.
PREPARING THE CHARRED SCALLION SALSA
Lay the scallions into the pan with the rendered Wagyu beef fat.
Char the scallions for a minute or two on each side until they soften and blister.
Remove the scallions from the pan, and roughly chop them. Then, place them in a bowl.
Add the chopped peanuts, olive oil, chopped mint, agave nectar, lime juice, and rice wine vinegar (optional ingredient) to the bowl.
Add a pinch of kosher salt, taste, and add more salt if needed.
Slice the Fullblood Wagyu hanger steak against the grain.
Divide the steak slices between two plates.
Drizzle the steak with the charred scallion salsa.
Serve, and enjoy!
Comments will be approved before showing up.