Steps to Prepare Homemade Grilled Wagyu Hanger Steak Marinated in Harissa Paste

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grilled wagyu hanger steak marinated in harissa paste. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Grilled Wagyu Hanger Steak Marinated in Harissa Paste is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Grilled Wagyu Hanger Steak Marinated in Harissa Paste is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have grilled wagyu hanger steak marinated in harissa paste using 21 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Wagyu Hanger Steak Marinated in Harissa Paste:

1. Prepare 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
2. Make ready Harissa Paste
3. Get 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)
4. Take 2 OZ Dried Guajillo Chiles (stemmed and seeded)
5. Make ready 2 OZ Dried New Mexico Chiles (stemmed and seeded)
6. Make ready 1/4 TSP Caraway Seeds
7. Prepare 1/2 TSP Coriander Seeds
8. Prepare 1/2 TSP Cumin Seeds
9. Prepare 1 TBSP Cilantro Stems
10. Take 3 TBSP Grapeseed Oil
11. Make ready 2 1/2 TSP Kosher Salt
12. Take 6 Garlic Cloves (minced)
13. Prepare 1/4 CUP Fresh Lemon Juice
14. Make ready 2 TSP Sherry Vinegar
15. Take Cilantro Macadamia Nut Pesto
16. Prepare 1 Bunch Cilantro (chopped with stems included)
17. Get 6 OZ Macadamia Nuts (toasted)
18. Take 2 Garlic Cloves (minced fine)
19. Get 4 OZ Parmesan Cheese
20. Make ready Grapeseed Oil
21. Take Kosher Salt and Fresh Ground Black Pepper

Instructions to make Grilled Wagyu Hanger Steak Marinated in Harissa Paste:

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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Let the grilled hanger steak rest for 5 minutes.Slice the steak across the grain, and serve with the cilantro macadamia nut pesto. Enjoy!

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