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Grilled Fullblood Wagyu Beef Kabobs with Romesco Sauce

Grilled Fullblood Wagyu Beef Kabobs with Romesco Sauce

Prep Time: 70 Minutes (plus 12-24 hours to marinate)
Cook Time: 15 Minutes
Servings: 10 Kabobs
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Romesco Sauce
  • 1 Large Red Pepper (peeled, seeds and membranes removed)
  • 3 Roma Tomatoes
  • 2 Large Garlic Cloves (crushed)
  • 1 TBSP Fresh Italian Parsley
  • 1 CUP Stale Bread Cubes
  • 1/2 CUP Roasted Hazelnuts (skins removed)
  • 1 Red Pepper Flakes (to taste)
  • 1 TSP Spanish Smoked Paprika
  • 2 TSP Kosher Salt
  • Freshly Ground Black Pepper (to taste)
  • 2 TBSP Sherry Vinegar
  • 1/4 CUP to 1/2 CUP Extra Virgin Olive Oil (as needed)

Tools

  • 10 Bamboo Skewers (soaked in water for 24 hours to prevent burning)
  • Gas Grill or BBQ
  • Food Processor

FIRST STEP

Pull the Fullblood Wagyu beef for kabobs from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD WAGYU BEEF KABOBS

Soak the 10 bamboo skewers in water for 24 hours.

Pull the Fullblood Wagyu beef for kabobs from the packaging.

Cut the larger pieces of beef in half, and put all of the pieces into a large Ziploc bag.

The pieces of beef should be about 2 inch by 2 inch cubes.

Mix the oil, red wine vinegar, sherry vinegar, honey, oregano leaves, minced garlic, kosher salt, and freshly ground black pepper in a small bowl.

Pour the mixture/marinade over the Fullblood Wagyu beef in the Ziploc bag. Seal the bag.

Gentle massage in the marinade.

Put the marinated beef in the refrigerator for 12 to 24 hours, turning the bag every 4 or so hours.

PREPARING THE ROMESCO SAUCE

Preheat the gas grill or BBQ on medium-high heat.

Place the tomatoes and red pepper on the grill for 4 minutes, until charred on one side.

Turn them over, and char on the other side for 4 minutes.

NOTE: The pepper will take longer to char than the tomatoes.

Remove from the heat, transfer to a bowl and allow to cool.

Peel and core the tomatoes.

Turn on a food processor fitted with the steel blade. Drop in the crushed garlic cloves.

When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides.

Add the roasted hazelnuts, stale bread cubes, and red pepper flakes to the processor. Process to a paste.

Scrape down the sides of the bowl, and add the charred red pepper, charred tomatoes, fresh Italian parsley, Spanish smoked paprika, kosher salt, and freshly ground black pepper. Process until smooth.

With the machine running, add the sherry vinegar and olive oil in a slow stream. Begin with a smaller amount of olive oil and add more as needed/if desired. Process until blended.

Let the sauce sit at room temperature for 1 hour before serving.

FINAL STEPS

Pull the marinated Fullblood Wagyu beef from the refrigerator. Drain off the marinade.

Let the beef for kabobs sit at room temperature for 1 hour before starting your grill.

Thread 4 pieces of beef onto each pre-soaked bamboo skewer.

Heat the grill/BBQ on medium-high heat.

Once hot, place the kabobs on the grill with the ends hanging over the edge (so they don’t burn).

Grill the kabobs on both sides for 3 minutes.

Place the kabobs on a serving platter. Serve warm with the romesco sauce.
Enjoy!


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