Easiest Way to Make Homemade Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish
Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, How to Make Homemade Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish estimated approx 10 minutes.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish:
- 1 Double 8 Cattle Company Fullblood Wagyu Underblade/Zabuton Steak (cut into 2 inch cubes)
- Marinade
- 1 CAN Full Fat Coconut Milk
- 2 STALK Lemongrass (peel off top outer layers, cut off/discard the top 4 inches, and then thinly slice)
- 2-3 Serrano Chilies (thinly sliced)
- 2 TBSP Fresh Ginger (chopped)
- 3 Garlic Cloves (minced)
- 1/4 CUP Rice Vinegar
- 1/2 CUP Cilantro Stems
- 2 TSP Kosher Salt
- 1 Lime (zested and juiced)
- Pickled Red Onion and Pepper Relish
- 2-3 Serrano Chilies (cut in half and minced)
- 1 Lime (juiced)
- 1/2 Small Red Onion (minced)
- 2 TBSP Olive Oil
- 2 TBSP Honey
- 1/4 CUP Rice Vinegar
- 1 TSP Kosher Salt
- 1/4 TSP Black Pepper
Instructions to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish
- PREPARING THE MARINADE
Place the coconut milk, lemongrass (peel off top outer layers, cut off/discard the top 4 inches, and then thinly slice), thinly sliced serrano chilies, chopped ginger, minced garlic, rice vinegar, cilantro stems, kosher salt, 1 teaspoon of lime juice, and 1 teaspoon of lime zest in a blender. Blend until smooth. This is your marinade.Make sure you’ve cut up your Fullblood Wagyu underblade steak into 2 inch cubes. - Place the beef cubes into a Ziploc bag. Pour the marinade over them. Gently massage the marinade into the beef, and close the bag. Let the Wagyu beef cubes marinate for 12-24 hours in the refrigerator.
- PREPARING THE SKEWERS
Pull the Wagyu beef cubes from the marinade. Thread the beef cubes onto the 4 metal skewers, leaving a half inch or so between the pieces of beef. Let the skewers sit out at room temperature for one hour before heating your grill.Make the relish while the skewers are sitting out. - PREPARING THE RELISH
Place the minced serrano chilies, lime juice, minced red onion, olive oil, honey, rice vinegar, kosher salt, and black pepper in a small bowl.Mix the ingredients together. This is your relish. - FINAL STEPS
Heat your grill on high heat for 10 minutes. Place the Wagyu beef skewers on the grill, and cook for 4 minutes on each side.After they’ve been grilled, let the lemongrass and coconut Wagyu beef skewers rest for 10 minutes.Serve the skewers with the pickled red onion and pepper relish, and enjoy!
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