SEMUR SKEWERS
by writersvkkv
“Nothing is true, everything is permitted.”
Channel your inner assassin at the festival in Lestallum with these mouth-watering skewers, made from Japanese wagyu beef!
Active cooking time: 5-7 mins. Total cooking time: 10 mins. Serves 1-2
Ingredients:
6 oz wagyu beef* (170g)
skewers, soaked 30 minutes in water if wooden
1 tbsp butter (14g)
1 tbsp neutral-flavored vegetable oil (15mL)
2 scallions, sliced thin
1 clove garlic, finely minced
1 tsp freshly grated ginger (2g)
1 tsp black and white pepper mix (1.8g)
½ tsp salt (1.5g)
This recipe requires a grill.
Light charcoals or preheat electric/gas grill to high heat.
Cut the beef into bite-sized pieces and place on skewers. Resist the urge to eat now. You can try wagyu tartare some other time.
Add butter to vegetable oil, heating gently on a stove top or in a microwave until the butter is completely melted and combined.
Add the scallions, garlic, ginger, pepper, and salt to the butter/oil mixture.
Drizzle half the mixture over the skewers and place on preheated grill. Cook for approximately 3 minutes until brown.
Savor the smell of cooking wagyu. This is an important part of the experience.
Flip the skewers and drizzle the remaining mixture over the skewers. Cook until both sides are brown. Enjoy!
* If you can’t get your hands on real, Japanese wagyu beef, you can certainly substitute American wagyu or another high-quality cut of beef, such as ribeye. Just remember that the meat is the star here, so the better the cut, the better the end result, and if you can find a cut with more marbling (as opposed to chunks of fat), it will be that much closer to the real deal.
Creator: writersvkkv (Twitter, Facebook) | starlightdream.com (Web) | ks.writersvkkv.com (Web)