"The Fullblood Wagyu chuck steak is marinated in an array of spices, giving a zesty flavor to the tender beef. Grill to a medium-rare finish and serve with a kimchi cucumber salad!"
Ko-Rican Fullblood Wagyu Chuck Steak
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ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
ingredients
Ko-Rican Marinade
- 1 tablespoons Oregano
- 1 tablespoons Paprika
- 1 tablespoons Dark Chili Powder
- 1 tablespoons Curry Madras Powder
- 2 tablespoons Kosher Salt
- 1/4 cup Rice Vinegar
- 1/4 cup Olive Oil
- 14 cloves Garlic
ingredients
Kimchi Cucumbers
- 1 English Cucumber
- 1/2 Red Onion
- 2 tablespoons Brown Sugar
- 2 tablespoons Lime Juice
- 2 tablespoons Fish Sauce
- 1/4 cup Water
- 1 clove, minced Garlic
- 1 minced Jalapeno
- Pinch of Korean Chili Flake
Method
Step 1
PREPARING THE KO-RICAN MARINADE Combine the paprika, oregano, curry madras powder, dark chili powder, rice vinegar, olive oil, kosher salt, and garlic in a food processor. Blend until combined. Rub the marinade all over the Fullblood Wagyu chuck steak, and place in the refrigerator to marinade for at least 3 hours.
Step 2
PREPARING THE KIMCHI CUCUMBER SALAD Thinly slice the cucumbers and red onion. Place in a bowl, and set aside. Make the dressing by combining the brown sugar, lime juice, fish sauce, water, minced garlic, and minced jalapeno in a bowl. Mix until combined and the sugar has dissolved. Dress the cucumbers and onions with the prepared dressing, and season with a pinch of Korean chili flakes.
Step 3
PREPARING THE FULLBLOOD WAGYU CHUCK STEAK Place the marinated chuck steak on a preheated grill at 450°F, and cook for 4 minutes on each side or until you reach an internal temperature of 120°F. Let the steak rest for 10 minutes.
Step 4
FINAL STEPS Slice the Fullblood Wagyu chuck steak against the grain. Plate the steak, and serve with the kimchi cucumber salad. Enjoy!