Without fail making ultimate Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas easy, delicious, practical.
Good Evening every body, at this time you get present recipe Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas with 26 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 26 ingredients and 10 stages of easy cooking Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas.
Ingredients for Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas
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Needed : Double 8 Cattle Company Fullblood Wagyu Outside Skirt Steak.
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Needed : Grapeseed Oil.
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Prepare : Fire Roasted Salsa (recipe below).
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Needed : Crumbled Cotija Cheese.
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Prepare : Limes (cut into pieces, to garnish).
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Prepare : Cilantro (chopped, to garnish).
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Prepare : Mashed Avocados.
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Needed : Avocados.
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Needed : Kosher Salt.
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Needed : Lime (juiced).
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Prepare : Cheesy Arepas.
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Prepare : Pan Masa Arepa Flour.
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Needed : Water.
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Needed : Whole Milk.
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Prepare : Kosher Salt.
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Prepare : Smoked Paprika.
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Needed : Shredded Jack Cheese.
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Needed : Butter or Grapeseed Oil.
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Needed : Fire Roasted Salsa.
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Needed : Roma Tomatoes.
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Prepare : Jalapeños (stems, pith, and seeds removed for mild heat).
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Needed : Red Onion (peeled and cut in half).
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Prepare : Garlic (cut top off horizontally).
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Needed : Cilantro (packed with leaves and stems, chopped).
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Needed : Limes (two juiced and one cut into pieces).
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Prepare : Kosher Salt.
If all ingredients Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Fire Roasted Salsa Wagyu Skirt Steak on Cheesy Arepas
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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..
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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..
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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..
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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..
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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)..
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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..
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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..
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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.
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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..
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Serve with lime wedges, and garnish with chopped cilantro. Enjoy!.
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