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Grilled Miyazakigyu Wagyu Strip Steak Over Sweet and Spicy Jalapeno Slaw
Prep Time: 45 Minutes (Plus 2 Hours to Marinate)
Cook Time: 3 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Miyazakigyu Wagyu strip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Place the Miyazakigyu Wagyu strip steak in a casserole dish.
Mix all of the marinade ingredients (grapeseed oil, chili oil, sesame oil, rice vinegar, mirin, sweet chili sauce, soy sauce, lime juice, minced garlic, cilantro stems, and round pieces of jalapeno) together in a bowl.
Pour the marinade over the Miyazakigyu Wagyu strip steak.
Let the steak marinate at room temperature for 2 hours. While it’s marinating, turn the steak every 30 minutes to coat.
PREPARING THE SWEET AND SPICY JALAPENO SLAW
Cut up your small head of savoy cabbage, and julienne half of a red onion.
Seed the jalapenos, and cut them into very thin strips.
Mince your cilantro leaves, and peel and grate your carrot.
Lastly, slice your green onions.
After you’ve prepared all of your slaw ingredients, mix them together in a large bowl.
PREPARING THE DRESSING
In a small bowl, mix together all of the dressing ingredients (lime juice, minced garlic, rice vinegar, sweet chili sauce, sesame oil, and chili oil).
PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
Heat a BBQ or gas grill on high heat for 10 minutes.
Drain the marinade off of the Miyazakigyu Wagyu strip steak, and place the steak on the grill.
Grill the steak on both sides for 90 seconds (per side).
Let the strip steak rest for 10 minutes.
Then, slice the grilled Miyazakigyu Wagyu strip steak against the grain into 1/4-inch-thick slices.
Combine the slaw and dressing by tossing them together.
Place the sweet and spicy jalapeno slaw on a large platter.
Top the slaw with strips of grilled Miyazakigyu Wagyu strip steak.
Serve, and enjoy!
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