Grilled Wagyu Hanger Steak Marinated in Harissa Paste

Name: Grilled Wagyu Hanger Steak Marinated in Harissa Paste
Cuisine: American
Ingredients: 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak; 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); 2 OZ Dried Guajillo Chiles (stemmed and seeded); 2 OZ Dried New Mexico Chiles (stemmed and seeded); 1/4 TSP Caraway Seeds; 1/2 TSP Coriander Seeds; 1/2 TSP Cumin Seeds; 1 TBSP Cilantro Stems; 3 TBSP Grapeseed Oil; 2 1/2 TSP Kosher Salt; 6 Garlic Cloves (minced); 1/4 CUP Fresh Lemon Juice; 2 TSP Sherry Vinegar; 1 Bunch Cilantro (chopped with stems included); 6 OZ Macadamia Nuts (toasted); 2 Garlic Cloves (minced fine); 4 OZ Parmesan Cheese; Grapeseed Oil; Kosher Salt and Fresh Ground Black Pepper

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Grilled Wagyu Hanger Steak Marinated in Harissa Paste

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1Double 8 Cattle Company Fullblood Wagyu Hanger Steak
Harissa Paste
1Medium 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)
2 OZDried Guajillo Chiles (stemmed and seeded)
2 OZDried New Mexico Chiles (stemmed and seeded)
1/4 TSPCaraway Seeds
1/2 TSPCoriander Seeds
1/2 TSPCumin Seeds
1 TBSPCilantro Stems
3 TBSPGrapeseed Oil
2 1/2 TSPKosher Salt
6Garlic Cloves (minced)
1/4 CUPFresh Lemon Juice
2 TSPSherry Vinegar
Cilantro Macadamia Nut Pesto
1 BunchCilantro (chopped with stems included)
6 OZMacadamia Nuts (toasted)
2Garlic Cloves (minced fine)
4 OZParmesan Cheese
Grapeseed Oil
Kosher Salt and Fresh Ground Black Pepper

Cooking Instructions

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!