"This Grilled Wagyu Hanger Steak Marinated in Harissa Paste recipe is a must-try! The hanger steak is marinated in a harissa plate consisting of roasted red bell pepper, chiles, and a variety of seasonings. The tender steak is grilled to a medium-rare finish. Serve with a side of homemade cilantro macadamia nut pesto for dipping! For a melt-in-your-mouth dinner dish, we highly recommend this recipe!"
Grilled Wagyu Hanger Steak Marinated in Harissa Paste
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Prep time 1hr 30mins
Cook time 15mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
Harissa Paste
ingredients
- 1 Medium Roasted Red Bell Pepper (You can use a pre-made roasted pepper, or you can blacken a red bell pepper over a flame. Continue reading for instructions)
- 2 ounces Dried Guajillo Chiles (stemmed and seeded)
- 2 ounces Dried New Mexico Chiles (stemmed and seeded)
- 1/4 teaspoons Caraway Seeds
- 1/2 teaspoons Coriander Seeds
- 1/2 teaspoons Cumin Seeds
- 1 tablespoons Cilantro Stems
- 3 tablespoons Grapeseed Oil
- 2 1/2 teaspoons Kosher Salt
- 6 Garlic Cloves (minced)
- 1/4 cup Fresh Lemon Juice
- 2 teaspoons Sherry Vinegar
Cilantro Macadamia Nut Pesto
ingredients
- 1 bunch Cilantro (chopped with stems included)
- 6 ounces Macadamia Nuts (toasted)
- 2 Garlic Cloves (minced fine)
- 4 ounces Parmesan Cheese
- Grapeseed Oil
- Kosher Salt and Fresh Ground Black Pepper
Method
Step 1
PREPARING HARISSA PASTE Roast the red bell pepper over a gas flame, or on the BBQ, until blackened. Place in a small bowl and cover with plastic wrap. Let it sit for 10 minutes. Take out the red bell pepper, and use a paper towel to remove the blackened skin. Discard the stem and seeds, and cut the pepper into strips. Place Guajillo and New Mexico dried chiles into a medium bowl, cover with boiling water, and let sit until softened (for about 20 minutes). Toast caraway seeds, coriander seeds, and cumin seeds in a sauté pan over medium heat. Toast spices, swirling skillet constantly, until very fragrant (about 10 minutes). Transfer spices to a spice grinder or mortar and pestle. Grind until fine. Drain water from chiles, and transfer them to a food processor. Add cilantro stems, roasted red bell pepper, ground spices, oil, salt, garlic, sherry vinegar, and lemon juice to the food processor. Purée ingredients, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth. This should take about 2 minutes. The harissa paste can be made up to three days in advance in order to save time.
Step 2
PREPARING CILANTRO MACADAMIA NUT PESTO Toast the nuts until they are golden brown. Cut off the bottom 2 inches of the cilantro stems and discard. Chop up the remaining cilantro leaves and stems. In a food processor, add the cilantro, parmesan cheese, and macadamia nuts. Pulse until well blended. Keep the food processor running, and drizzle in grapeseed oil until a smooth paste forms. Pulse in the garlic, and season with kosher salt and fresh ground black pepper.
Step 3
COOKING THE FULLBLOOD WAGYU HANGER STEAK Place Fullblood Wagyu hanger steak in a Ziplock bag. Spoon 1/2 to 3/4 cup harissa paste into the bag, coating the hanger steak well. Massage the harissa paste (marinade) into the meat. Let the steak sit in the marinade at room temperature for 1 hour. Grill the marinated steak over direct, high heat for 4-5 minutes on each side for medium-rare to medium doneness. Let the grilled hanger steak rest for 5 minutes. Slice the steak across the grain, and serve with the cilantro macadamia nut pesto. Enjoy!