PREPARING THE MARINADE
Combine the lager/Mexican beer, grapeseed oil, peeled garlic cloves, diced sweet onion, 3 tablespoons of cilantro leaves, ancho chile powder, orange juice, 1/2 bunch of green onions (set aside the other half), packed brown sugar, kosher salt, and freshly ground black pepper in blender. Blend mixture until smooth. This is your marinade.Transfer the marinade to a large, shallow baking dish.

Trim the Fullblood Wagyu beef rib lifter, leaving a 1/4 inch fat cap remaining.Add the rib lifter to the shallow baking dish with the marinade. Turn the meat in the marinade to coat evenly. Cover the dish tightly with plastic wrap, and refrigerate overnight (while occasionally turning and coating the meat).

PREPARING THE GRILLED CORN SALAD
Heat your grill to medium. Peel your ears of corn.Grill the corn cobs for 7 minutes per side until caramelized. Then, let them cool, and cut the corn off the cob. Place the corn in a large bowl. Grill the peppers (poblano, jalapeno, red bell) and onions (yellow, red) until lightly caramelized and soft. Let cool, dice, and add them to the corn bowl.

Grill the cherry tomatoes until blistered but still holding their shape, and add them to the corn bowl. Peel and seed the avocado. Cut it into bite size pieces, and add it to the corn bowl. Lastly, add the chopped cilantro, lime juice, olive oil, kosher salt, and freshly ground black pepper to the bowl.

FINAL STEPS
Grill the Fullblood Wagyu beef rib lifter to desired doneness (15-16 minutes per side for medium-rare/130°F).Please note: Finish cooking the rib lifter in the oven, if necessary, if the outside is getting too charred. Or, turn the grill to low and close the lid to finish cooking. Transfer the Fullblood Wagyu beef rib lifter to a carving board. Let the grilled meat rest for 15 minutes.

Then, cut the beef into 1/4 inch slices on a biased cut.Serve the sliced Fullblood Wagyu beef rib lifter warm over the grilled corn salad on a large platter, and enjoy!