Grilled Wagyu Sirloin Tip Steak With Peri Peri Sauce Food

GRILLED PERI PERI SKIRT STEAK

Steps:

• Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop.
• Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes.
• Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving.
• Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours.
• Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side.

GRILLED WAGYU SIRLOIN TIP STEAK WITH PERI PERI SAUCE

Steps:

• PREPARING THE PEPPERS: Preheat the oven to 425°F. In a small casserole dish, place the cut red bell pepper and Fresno chiles. Toss them with 1 tablespoon of grapeseed oil and 2 teaspoons of kosher salt. Place the dish in the oven, and cook the peppers for 20 minutes.
• PREPARING THE PERI PERI SAUCE: Heat a small saute pan over medium-high heat, and add in the 2 tablespoons of grapeseed oil. Once the oil is hot, place the sweet onion in the pan, and saute for 5 minutes. Once the onion is translucent, add in the minced garlic and tomato paste. Saute for 2 minutes longer. Let the mixture cool slightly, and then place it in the blender (or food processor). Once the peppers are cooked, place them in the blender with the onions and garlic. Add the red wine vinegar, lime juice, red pepper flakes, smoked paprika, ancho chile powder, and black pepper. Blend everything together. Open the cap of the blender, and slowly add in the olive oil. Once the olive oil is incorporated, season to taste with kosher salt and black pepper.
• PREPARING THE MARINADE: Place the Wagyu sirloin tip steak in a 1 gallon resealable bag, Pour half of the Peri Peri sauce over the steak, and massage the sauce into the meat (reserve the remaining sauce). Place the steak in the refrigerator to marinate for 12-24 hours. Place the remaining sauce in a container, and refrigerate it as well.
• PREPARING THE WAGYU SIRLOIN TIP STEAK: Bring the marinated Wagyu steak out of the refrigerator, and allow it to sit at room temperature for one hour before grilling. Pull the Wagyu steak from the marinade, and place it on a plate. Discard the marinade. Heat a gas grill on medium-high heat, and let it heat up for 10 minutes. Once the grill is hot, grill the marinated Wagyu sirloin tip steak for 3 minutes on each side.
• FINAL STEPS: Let the grilled steak rest for 10 minutes. Then, slice the steak against the grain into half-inch-wide pieces. Serve the steak with the Peri Peri sauce, and enjoy!