Creole Seasoned Miyazakigyu Wagyu Picanha Steak

60

This Miyazakigyu Wagyu steak is rubbed in creole seasoning, pan-seared, and basted in butter. The well-marbled, A5 steak is paired with a delicious couscous, which is made with fresh sweet corn. The spices provide an extra kick, while the juicy steak melts in your mouth! Try this recipe tonight!

2
1 Double 8 Cattle Company Miyazakigyu Wagyu Picanha Steak
1 tbsp. Olive Oil
3 EAR Sweet Corn
1 cup Couscous
4 tbsp. Butter ( divided )
1 tbsp. Lime Juice
1 tbsp. Parsley ( minced )
to taste Kosher Salt
to taste Black Pepper
Creole Seasoning:
1 tbsp. Granulated Garlic
2 tbsp. Smoked Paprika
1 tbsp. Chipotle Powder
1 tbsp. Chili Powder
1 tbsp. Oregano
1 tbsp. Kosher Salt
1/2 tbsp. Black Pepper
1 tbsp. Basil

FIRST STEP

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

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

Nutritions

Calories
719

Sodium
3884mg
161% DV

Fat
31g
49% DV

Protein
17g
34% DV

Carbs
90g
30% DV

Fiber
11g
44% DV

Mezcal Negroni

873

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