Grilled Lemongrass & Coconut Wagyu Beef Skewers

53

These lemongrass and coconut Wagyu beef skewers are marinated overnight and grilled to perfection. Served with a pickled red onion and serrano chili pepper relish, these skewers are extremely flavorful! This delicious dish works as both an appetizer or a main course. Try this recipe today!

4
1 Double 8 Cattle Company Fullblood Wagyu Underblade/Zabuton Steak ( cut into 2-inch cubes )
Marinade :
1 CAN Full Fat Coconut Milk
2 STALK Lemongrass ( peel off top outer layers, cut and discard the top 4 inches, and then thinly slice )
3 Serrano Chilies ( thinly sliced )
2 tbsp. Fresh Ginger ( chopped )
3 Garlic Cloves ( minced )
1/4 cup Rice Vinegar
1/2 cup Cilantro Stems
2 tsp. Kosher Salt
1 Lime ( zested and juiced )
Pickled Red Onion and Pepper Relish :
3 Serrano Chilies ( cut in half and minced )
1 Lime ( juiced )
1/2 Small Red Onion ( minced )
2 tbsp. Olive Oil
2 tbsp. Honey
1/4 cup Rice Vinegar
1 tsp. Kosher Salt
1/4 tsp. Black Pepper

FIRST STEP

Take the Fullblood Wagyu underblade steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
278

Sodium
3852mg
160% DV

Fat
9g
15% DV

Protein
18g
36% DV

Carbs
36g
12% DV

Fiber
6g
25% DV

Mezcal Negroni

876

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV