In Kobe, Japan, Wagyū beef is considered to be the best cut of beef because of its extensive marbling.
If you love steak here is a wonderful dish you might want to try at home that we serve at Raya at the Ritz-Carlton, Laguna Niguel.
Churrasco Wagyū Skirt Steak
2 Pounds of skirt steak (Wagyū if available); trimmed and portioned into four steaks
2 Cups Achiote marinade (see recipe)
5 Tbsp Chimicurri (see recipe)
Salt and pepper
Place skirt steaks into plastic Ziploc bag with achiote marinade and toss well to coat. Zip the bag up tight and then place into the refrigerator overnight to marinate. Fire up your barbecue grill to high heat and let the grill get very hot. Remove steaks from marinade and season generously with salt and pepper.
Let steaks warm to room temperature before placing on the grill. When steaks are ready, place on the grill and cook evenly on both sides until desired temperature is reached, approximately four minutes per side for medium rare.
Right before steaks are ready to come off the grill, brush the steaks with chimichurri and remove from the grill onto a surface to rest for at least five minutes. Slice the skirt steak against the grain and garnish with cilantro leaves.
2 Ounces achiote paste
¼ Cup water
¼ Cup garlic cloves
1 cup canola oil
¾ Cup kimchee base
Blend achiote paste with water until smooth paste is formed. Add additional ingredients and continue blending until all is thoroughly incorporated. Reserve marinade in the refrigerator.
½ Cup lemon juice
Zest and juice of one lemon, lime and orange
1/3 Cup soy sauce
1/8 Cup water
2 Tbsps of white vinegar
1 Ounce dry mustard
2 Tbsps whole-grain mustard
1 ½ Cup olive oil
1 Bunch parsley; finely chopped
1/3 Cup garlic cloves
¼ Large red onion; minced
½ Tbsp dried Mexican oregano
1 Tsp red pepper flakes
½ Tbsp black pepper
Thoroughly combine all ingredients in a large mixing bowl. Adjust seasoning with salt as needed.