A5 Wagyu Carne Asada Recipe
Seared A5 wagyu from Japan, rested in recado negro with cactus salad and chapulines.
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Ingredients
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Wagyu Steak
Recado Negro Marinade
Cactus Salad
Chapulines (Toasted Grasshoppers)
Method
Preparing the Recado Negro Marinade
- 1
Soak the Chiles
Remove the stems and seeds from the guajillo and pasilla chiles. Soak them in hot water for about 15 minutes until softened.
- 2
Blend the Marinade
In a blender, combine the softened chiles, garlic cloves, cumin seeds, oregano, vinegar, and olive oil. Blend until smooth, adding a little water if necessary to achieve a pourable consistency.
Preparing the A5 Wagyu
- 3
Season the Steak
Pat the A5 Wagyu steaks dry with a paper towel. Season both sides generously with salt and black pepper.
- 4
Marinate the Steak
Place the steaks in a shallow dish and pour the recado negro marinade over them. Cover and refrigerate for at least 1 hour, or up to 4 hours for better flavor.
- 5
Sear the Steak
Heat a cast-iron skillet over high heat until smoking. Add a little oil if necessary. Sear the steaks for 2-3 minutes on each side for medium-rare doneness. Use a meat thermometer to check the internal temperature (130°F).
- 6
Rest the Steak
Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.
Preparing the Cactus Salad
- 7
Cook the Nopales
In a pot of boiling water, cook the nopales for about 10 minutes until tender. Drain and rinse under cold water.
- 8
Combine Salad Ingredients
In a large bowl, combine the cooked nopales, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Drizzle with lime juice and sprinkle with salt. Toss gently to combine.
Preparing the Chapulines
Plating
- 11
Serve the Dish
Slice the rested A5 Wagyu steaks against the grain. Plate the slices alongside the cactus salad, and top with toasted chapulines. Serve immediately.