Wagyu Skewers With Salsa Verde

April 13, 2018
Created by Harmons
35 minutes
Serves 2-4
  • Salsa
  • 2 cloves garlic
  • 2 Tbsp capers, drained
  • 1 anchovy fillet or 1 Tbsp anchovy paste
  • 2 cups loosely packed fresh flat-leaf parsely leaves (1/2 of a large bunch of parsley)
  • Salt and freshly ground pepper
  • 1 lemon, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • Beef
  • 1 1/2 lb wagyu NY strip or ribeye steaks
  • Salt and freshly ground pepper
  • Wooden skewers
  • Grapeseed oil

To make the salsa, in the bowl of a food processor fitted with the blade attachment, add all salsa ingredients except for oil and puree until coarsely chopped. With motor running, slowly pour olive oil through top of food processor and blend until smooth. Taste and adjust seasonings.

For the wagyu, place beef in freezer for 20 minutes. Cut into thinnest strips possible. Season with salt and pepper and thread, ribbonlike onto 1 or 2 skewers.

In a grill pan over medium-high heat, add 1 tablespoon grapeseed oil. When oil shimmers, add skewers and sear on first side, about 2 minutes. Turn over and sear on second side, about 2 minutes. Transfer to a serving platter and let rest, about 5 minutes. Serve with salsa verde.