Fire Roasted Salsa Wagyu Skirt Steak On Cheesy Arepas Recipes

SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA

Steps:

• For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
• Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
• (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
• Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
• For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
• For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
• Prepare a grill or grill pan for medium-high heat.
• Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
• Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
• Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.

WAGYU SKIRT STEAK ROULADE

Steps:

• For the jam: Burn the onions on a grill or under the broiler until completely charred, about 8 minutes. Chop the burnt onions into a fine paste adding the vinegar in small amounts.
• For the steak: Preheat the grill. Butterfly the steak and sprinkle one side liberally with salt and pepper. Thinly coat the same side of the steak with the mustard. Lightly top the mustard with 1 tablespoon of the burnt onion jam, spreading evenly but trying not to mix the two. Sprinkle the parsley and rosemary on top and cover everything with the cheese.
• Roll the roulade tightly and secure with three pieces of wet butcher twine. Brush the outside with olive oil, then sprinkle with salt and pepper. Grill for about 12 minutes. Rest the meat, and then cut into four slices and serve with some roasted piquillo peppers.

FIRE-ROASTED TOMATO SALSA

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

FIRE ROASTED SALSA (MáS SALSA POR FAVOR)

Steps:

• I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
• Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
• Clean and prepare vegetables for grilling.
• When the grill is hot place wood over coals or gas flame.
• Replace grate.
• Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
• Pile cilantro on top, so that it does not touch the grill.
• Place lid on grill.
• Lightly blacken all on both sides. 10 to 15 minutes per side.
• Remove cilantro and jalapeno stems.
• For milder version remove jalapeno seeds.
• Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
• Transfer to a bowl, add remaining ingredients and mix well.
• Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.

FIRE-ROASTED CHERRY TOMATO SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
• Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
• Remove garlic from skins; discard skins.
• Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

FIRE-ROASTED SALSA

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

FIRE ROASTED SALSA WAGYU SKIRT STEAK ON CHEESY AREPAS

Steps:

• PREPARING THE FIRE ROASTED SALSA:Heat the grill to medium-high heat.Blacken the roma tomatoes, jalapeños (stems, pith, and seeds removed for mild heat), red onion halves, and head of garlic (top removed). Turn the ingredients as they blacken on the grill. The process will take around 20-25 minutes. Place blackened vegetables in a bowl, and put in the refrigerator to cool. Once everything has cooled, squeeze the roasted garlic cloves out of the garlic head by holding the root end. Cut off the ends of the red onion halves, and cut the onions into 2 inch pieces.Cut the jalapeños into 2 inch pieces as well. Place the tomatoes, onions, jalapeños, and garlic in a blender.Add the cilantro, lime juice (from 2 limes), and kosher salt to the blender. Blend all ingredients until smooth.
• PREPARING THE FULLBLOOD WAGYU OUTSIDE SKIRT STEAK: Remove the Fullblood Wagyu outside skirt steak from the refrigerator (after it has thawed overnight). Cut the steak in half, and place it in a large ziploc bag. Mix together 1 1/2 cups of the previously prepared fire roasted salsa and 1/3 cup of grapeseed oil. Pour the fire roasted salsa mixture over the steak (in the ziploc bag). Massage in the salsa. Place the marinated Fullblood Wagyu outside skirt steak in the refrigerator for 6-24 hours. Pull it out every hour or so to check that the salsa marinade is well distributed over the steak.One hour before grilling the marinated steak, pull it out of the refrigerator and allow it to reach room temperature.
• PREPARING THE CHEESY AREPAS:In a medium bowl, whisk together the Pan Masa arepa flour, kosher salt, and smoked paprika. In a pan, heat the whole milk and water to a simmer. Then, turn off the heat. With a wooden spoon, pour the liquid into the medium bowl with the flour. Mix until combined.Then, fold in the shredded jack cheese. This is your arepa mixture.Cut off two 12 inch x 24 inch strips of plastic wrap, and slightly overlap them (creating a 24 inch x 24 inch plastic square).Pour out the arepa mixture onto the plastic wrap, and start to form it into a log. Wrap the plastic over the log, and roll it to make a 3 inch log. Twist the ends of the plastic wrap tightly, and refrigerate the arepa log for 2 hours (minimum) or up to 5 days (maximum), depending on how much in advance you want to make the arepa mixture. When ready to finish making the arepas, pull the plastic wrapped log out of the refrigerator. Cut it into 1/2 inch disks. Heat a large griddle on medium heat with a teaspoon of butter or grapeseed oil, and toast each arepa disc on both sides for 2-3 minutes. Set aside to cool.
• PREPARING THE MASHED AVOCADOS: Remove the skin and seed from the avocados.Mash the avocados in small bowl. Mix in a 1/2 teaspoon of kosher salt and the juice from half of a lime
• FINAL STEPS:Heat the grill to medium-high heat, and let it warm up for 10 minutes. Once heated, carefully pull the outside skirt steak from the marinade. Let the excess fire roasted salsa fall off. Place the steak on the heated grill, and grill on both sides for 7-8 minutes. Let it rest for 10 minutes, and then cut it against the grain into thin pieces. Build your arepas with a layer of mashed avocados, 3-4 slices of Fullblood Wagyu steak, roasted salsa, and crumbled cotija cheese.Serve with lime wedges, and garnish with chopped cilantro. Enjoy!