"A delicious recipe for Cumin and Coriander Fullblood Wagyu beef Skirt Steak with Coconut Curry from Double 8 Cattle Company."
Fullblood Wagyu Skirt Steak with Coconut Curry
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Prep time: 35mins
Cook time: 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Inside Skirt Steak
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1/4 teaspoons Garlic Powder
- 4 tablespoons Olive Oil (divided)
- 1 Red Bell Pepper (julienned)
- 1 Yellow Pepper (julienned)
- 1 White Onion (julienned)
- 1 teaspoons Garlic (minced)
- 1 tablespoons Ginger (minced)
- 4 teaspoons Red Curry Paste
- 12 ounce Coconut Milk
- 1 teaspoons Fish Sauce
- 2 tablespoons Brown Sugar
- 3 Limes (juiced)
- 12 Fresh Basil Leaves
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
Method
Step 1
PREPARING THE CUMIN AND CORIANDER FULLBLOOD WAGYU SKIRT STEAK Start by trimming off any excess fat from the Fullblood Wagyu skirt steak. Season with cumin, garlic powder, coriander, kosher salt, and freshly ground black pepper. Bring a large skillet over medium-high heat with 2 tablespoons of olive oil. Cook the skirt steak for 2 minutes per side or until an internal temperature of 120°F. Let the steak rest.
Step 2
PREPARING THE COCONUT CURRY While the meat is resting, bring a large skillet or wok over medium-high heat with 2 tablespoons of olive oil. Julienne the onions and peppers. Add the peppers and onions to the pan. Cook for 1 minute. Add the minced garlic and ginger. Cook for an additional minute. Then, add the curry paste, and cook for another minute while stirring constantly. Add the coconut milk, fish sauce, brown sugar, and the juice of 3 limes. Allow to simmer for 5 minutes, and season with kosher salt and freshly ground black pepper.
Step 3
FINAL STEPS Slice the Fullblood Wagyu skirt steak against the grain. Place the sliced steak on top of the coconut curry. Garnish with fresh basil leaves. Serve with lime wedges and white basmati rice. Enjoy!