Seared Wagyu Hanger Steak with Charred Scallion Salsa

Name: How to cook Seared Wagyu Hanger Steak with Charred Scallion Salsa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Double8CattleCompany

Seared Wagyu Hanger Steak with Charred Scallion Salsa

Ingredient

Food ration :

2 servings

Cooking time :

10 mins

Double 8 Cattle Company Fullblood Wagyu Hanger Steak

1 BUNCH

Scallions (about 6, roots removed)

1 TBSP

Rice Wine Vinegar (optional ingredient)

Cooking instructions

* Step 1

PREPARING THE SEARED FULLBLOOD WAGYU HANGER STEAK Place a cast iron or stainless steel skillet on the stove over high heat.Prepare the scallions by cutting off the roots.Pat the Fullblood Wagyu hanger steak dry with a paper towel, and cut it into more manageable sections if necessary (I usually cut into 2 to 3 pieces to fit more easily in the pan).Season the steak pieces well on both sides with kosher salt.

* Step 2

Place the steak pieces into the pan, and cook for 5-7 minutes while flipping the pieces every minute.Stop cooking the steak when the internal temperature reads 135°F on a meat thermometer.Remove the steak pieces from the pan. Place them on a cutting board, and tent with foil. Allow the steak to rest under the foil.

* Step 3

PREPARING THE CHARRED SCALLION SALSA Lay the scallions into the pan with the rendered Wagyu beef fat.Char the scallions for a minute or two on each side until they soften and blister.Remove the scallions from the pan, and roughly chop them. Then, place them in a bowl.Add the chopped peanuts, olive oil, chopped mint, agave nectar, lime juice, and rice wine vinegar (optional ingredient) to the bowl.Add a pinch of kosher salt, taste, and add more salt if needed.

* Step 4

FINAL STEPS Slice the Fullblood Wagyu hanger steak against the grain.Divide the steak slices between two plates.Drizzle the steak with the charred scallion salsa.Serve, and enjoy!

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