Let me just start off by saying that I never thought that I’d stumble upon grass fed wagyu beef at my local grocery store. When I saw that Lazy Acres in Long Beach has a special on their grass fed wagyu skirt steak, I picked some up to try it out. Based on the weekly flyer, their beef was humanely raised on wide open pastures and were left to eat grass to their hearts content.
The skirt steak had the perfect amount of marbling and I decided to make something simple so I can taste the flavor profile of this beef. I marinated it in EVOO, minced fresh garlic, lime juice and chopped cilantro then roasted it in a convection oven. Sliced thinly, topped with some pico de gallo and served on top of baby lettuce salad is how we enjoyed this for dinner. The beef was tender, juicy and out of this world! Its texture and taste definitely overshadows conventional (or even grass fed) beef. Tomorrow I am heading back to get some more to stock up!
- 3 cloves garlic minced
- 2 tbsp extra virgin olive oil
- ¼ cup cilantro, roughly chopped
- juice of 1 lime
- 1 lb skirt steak
- 1 tsp sea salt
- 1 tsp ground black pepper
- In a bowl, combine garlic, extra virgin olive oil, cilantro and lime juice.
- Place the skirt steak in a gallon-sized zip top bag. Pour the marinade on top of the skirt steak and seal the bag.
- Marinate in the fridge for 8 - 12 hours or overnight.
- Preheat convection oven to 350F.
- Place skirt steaks on a baking pan. Season with salt and pepper.
- Cook for 10-15 minutes.
- Once cooked, let it rest for 10 minutes before slicing.