Mishima Ranch Grilled Hanger Steak
4 tablespoons Dijon mustard
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
Juice and zest of 1/2 lemon
1/8 cup soy sauce
1/8 cup olive oil
2 teaspoons herbs de Provence sea salt
4 pounds Mishima Ranch Hanger Steaks trimmed, membrane removed and cut in half lengthwise (at membrane)
Combine all marinade ingredients. Marinate the trimmed steaks for at least two hours in the refrigerator. Brush the hot grill with olive oil and grill the steaks on each side about 3 – 5 minutes for medium rare. Do not let the flame directly touch the steaks. Remove the steaks from the grill and let sit about 5 – 10 minutes before slicing. Wagyu beef is best served rare or medium rare.
Enjoy with a slice of grilled foie gras, grilled zucchini, steak fries cooked in goose fat, fried shallots, we paired it with a bottle of Textbook Cabernet from Porthos.
Recipe by Laurel Pine, CEO Mirepoix USA, www.enjoyfoiegras.com