"Tender and juicy Wagyu hanger steak is perfectly seared, sliced, and drizzled with a charred scallion salsa. The signature flavor of the Wagyu steak combined with the scallions, mint, agave nectar, and peanuts makes for a palate-pleasing dish! Created by Jess Pryles, this tasty recipe is perfect for a dinner for two!"
Seared Wagyu Hanger Steak with Charred Scallion Salsa
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
- 1 bunch Scallions
- 1 tabelspoons Olive Oil
- 1/4 cup Peanuts
- 2 tablepoons Mint Leaves
- 2 teaspoon Agave Nectar
- 1 tabelspoons Lime Juice
- 1 splash Rice Wine Vinegar
- to season Kosher Salt
Method
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. 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 2
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 3
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!