Fire Roasted Salsa Wagyu Skirt Steak On Cheesy Arepas Food

FIRE-ROASTED SALSA

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

SKIRT STEAK WITH SPICY GREEN SALSA

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
• Heat a grill to high; lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
• Spicy Green Salsa
• Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
• Potato Salad with Sour Cream and Scallions
• In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.

SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH

Steps:

• Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
• Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
• Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
• Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

FIRE-ROASTED TOMATO SALSA

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

WAGYU SKIRT STEAK ROULADE

Steps:

• For the jam: Burn the onions on a grill or under the broiler until completely charred, about 8 minutes. Chop the burnt onions into a fine paste adding the vinegar in small amounts.
• For the steak: Preheat the grill. Butterfly the steak and sprinkle one side liberally with salt and pepper. Thinly coat the same side of the steak with the mustard. Lightly top the mustard with 1 tablespoon of the burnt onion jam, spreading evenly but trying not to mix the two. Sprinkle the parsley and rosemary on top and cover everything with the cheese.
• Roll the roulade tightly and secure with three pieces of wet butcher twine. Brush the outside with olive oil, then sprinkle with salt and pepper. Grill for about 12 minutes. Rest the meat, and then cut into four slices and serve with some roasted piquillo peppers.

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Steps:

• Heat grill to high.
• Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
• Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
• Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
• Heat grill to high.
• Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
• Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
• Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

FIRE ROASTED SALSA WAGYU SKIRT STEAK ON CHEESY AREPAS

Steps:

• PREPARING THE FIRE ROASTED SALSA:Heat the grill to medium-high heat.Blacken the roma tomatoes, jalapeños (stems, pith, and seeds removed for mild heat), red onion halves, and head of garlic (top removed). Turn the ingredients as they blacken on the grill. The process will take around 20-25 minutes. Place blackened vegetables in a bowl, and put in the refrigerator to cool. Once everything has cooled, squeeze the roasted garlic cloves out of the garlic head by holding the root end. Cut off the ends of the red onion halves, and cut the onions into 2 inch pieces.Cut the jalapeños into 2 inch pieces as well. Place the tomatoes, onions, jalapeños, and garlic in a blender.Add the cilantro, lime juice (from 2 limes), and kosher salt to the blender. Blend all ingredients until smooth.
• PREPARING THE FULLBLOOD WAGYU OUTSIDE SKIRT STEAK: Remove the Fullblood Wagyu outside skirt steak from the refrigerator (after it has thawed overnight). Cut the steak in half, and place it in a large ziploc bag. Mix together 1 1/2 cups of the previously prepared fire roasted salsa and 1/3 cup of grapeseed oil. Pour the fire roasted salsa mixture over the steak (in the ziploc bag). Massage in the salsa. Place the marinated Fullblood Wagyu outside skirt steak in the refrigerator for 6-24 hours. Pull it out every hour or so to check that the salsa marinade is well distributed over the steak.One hour before grilling the marinated steak, pull it out of the refrigerator and allow it to reach room temperature.
• PREPARING THE CHEESY AREPAS:In a medium bowl, whisk together the Pan Masa arepa flour, kosher salt, and smoked paprika. In a pan, heat the whole milk and water to a simmer. Then, turn off the heat. With a wooden spoon, pour the liquid into the medium bowl with the flour. Mix until combined.Then, fold in the shredded jack cheese. This is your arepa mixture.Cut off two 12 inch x 24 inch strips of plastic wrap, and slightly overlap them (creating a 24 inch x 24 inch plastic square).Pour out the arepa mixture onto the plastic wrap, and start to form it into a log. Wrap the plastic over the log, and roll it to make a 3 inch log. Twist the ends of the plastic wrap tightly, and refrigerate the arepa log for 2 hours (minimum) or up to 5 days (maximum), depending on how much in advance you want to make the arepa mixture. When ready to finish making the arepas, pull the plastic wrapped log out of the refrigerator. Cut it into 1/2 inch disks. Heat a large griddle on medium heat with a teaspoon of butter or grapeseed oil, and toast each arepa disc on both sides for 2-3 minutes. Set aside to cool.
• PREPARING THE MASHED AVOCADOS: Remove the skin and seed from the avocados.Mash the avocados in small bowl. Mix in a 1/2 teaspoon of kosher salt and the juice from half of a lime
• FINAL STEPS:Heat the grill to medium-high heat, and let it warm up for 10 minutes. Once heated, carefully pull the outside skirt steak from the marinade. Let the excess fire roasted salsa fall off. Place the steak on the heated grill, and grill on both sides for 7-8 minutes. Let it rest for 10 minutes, and then cut it against the grain into thin pieces. Build your arepas with a layer of mashed avocados, 3-4 slices of Fullblood Wagyu steak, roasted salsa, and crumbled cotija cheese.Serve with lime wedges, and garnish with chopped cilantro. Enjoy!