Recipe of Super Quick Homemade Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, Steps to Prepare Perfect Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish estimated approx 10 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish:

1. 1 Double 8 Cattle Company Fullblood Wagyu Underblade/Zabuton Steak (cut into 2 inch cubes)
2. Marinade
3. 1 CAN Full Fat Coconut Milk
4. 2 STALK Lemongrass (peel off top outer layers, cut off/discard the top 4 inches, and then thinly slice)
5. 2-3 Serrano Chilies (thinly sliced)
6. 2 TBSP Fresh Ginger (chopped)
7. 3 Garlic Cloves (minced)
8. 1/4 CUP Rice Vinegar
9. 1/2 CUP Cilantro Stems
10. 2 TSP Kosher Salt
11. 1 Lime (zested and juiced)
12. Pickled Red Onion and Pepper Relish
13. 2-3 Serrano Chilies (cut in half and minced)
14. 1 Lime (juiced)
15. 1/2 Small Red Onion (minced)
16. 2 TBSP Olive Oil
17. 2 TBSP Honey
18. 1/4 CUP Rice Vinegar
19. 1 TSP Kosher Salt
20. 1/4 TSP Black Pepper

Steps to make Grilled Lemongrass and Coconut Wagyu Beef Skewers with Relish

1. PREPARING THE MARINADE
   Place the coconut milk, lemongrass (peel off top outer layers, cut off/discard the top 4 inches, and then thinly slice), thinly sliced serrano chilies, chopped ginger, minced garlic, rice vinegar, cilantro stems, kosher salt, 1 teaspoon of lime juice, and 1 teaspoon of lime zest in a blender. Blend until smooth. This is your marinade.Make sure you’ve cut up your Fullblood Wagyu underblade steak into 2 inch cubes.
2. Place the beef cubes into a Ziploc bag. Pour the marinade over them. Gently massage the marinade into the beef, and close the bag. Let the Wagyu beef cubes marinate for 12-24 hours in the refrigerator.
3. PREPARING THE SKEWERS
   Pull the Wagyu beef cubes from the marinade. Thread the beef cubes onto the 4 metal skewers, leaving a half inch or so between the pieces of beef. Let the skewers sit out at room temperature for one hour before heating your grill.Make the relish while the skewers are sitting out.
4. PREPARING THE RELISH
   Place the minced serrano chilies, lime juice, minced red onion, olive oil, honey, rice vinegar, kosher salt, and black pepper in a small bowl.Mix the ingredients together. This is your relish.
5. FINAL STEPS
   Heat your grill on high heat for 10 minutes. Place the Wagyu beef skewers on the grill, and cook for 4 minutes on each side.After they’ve been grilled, let the lemongrass and coconut Wagyu beef skewers rest for 10 minutes.Serve the skewers with the pickled red onion and pepper relish, and enjoy!

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