Wagyu Skewers Recipe

Prepare brine

In a small saucepan combine apple cider vinegar, water, sugar, kosher salt, and optional whole peppercorns and bay leaf. Warm over medium heat just until sugar and salt dissolve (about 2–3 minutes). Remove from heat and let cool for 2 minutes.

Pickle onions

Place thinly sliced red onion into a heatproof jar or bowl. Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours). Onions will keep refrigerated up to 2 weeks.

Toast almonds and bread

In a dry skillet over medium heat, toast the almonds until fragrant and lightly golden, about 3–4 minutes, shaking the pan. Add the torn bread and toast 1–2 minutes until crisp. Remove from heat and let cool slightly.

Blend sauce

In a blender or food processor combine roasted red peppers, toasted almonds, toasted bread, seeded tomato, sherry vinegar, smoked paprika, garlic clove, and 1 tablespoon of olive oil. Pulse to combine, then stream in remaining 2 tablespoons olive oil while blending until smooth but still slightly textured. If too thick, add hot water 1 tablespoon at a time to reach a spoonable sauce consistency (about 1–2 tablespoons). Season with kosher salt and black pepper. Taste and adjust vinegar or salt as needed. Transfer to a bowl and set aside at room temperature.

Prepare beef

Pat wagyu cubes dry with paper towel. In a bowl combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Add beef cubes and toss gently to coat. Let sit at room temperature for 10–15 minutes while prepping grill or pan.

Skewer beef

Thread beef cubes onto skewers leaving a little space between pieces so heat circulates. If using wooden skewers, ensure they were soaked for at least 30 minutes to prevent burning.

Cook skewers

Preheat a grill or cast-iron skillet to very hot (medium-high to high). Brush grates or pan lightly with oil. Cook skewers 1.5–2 minutes per side for rare to medium-rare (internal temp ~120–125°F / 49–52°C) depending on cube size; rotate to get good sear on all sides. Wagyu has high marbling—avoid overcooking. Total cook time about 6–8 minutes.

Rest and season

Transfer skewers to a plate and let rest 3–4 minutes. Sprinkle with flaky sea salt and a squeeze of lemon if desired.

Arrange skewers on a serving platter. Spoon romesco sauce alongside or smear a line on the platter. Top each skewer with a few quick-pickled onion rings and scatter microgreens or chopped parsley. Serve with lemon wedges and additional romesco for dipping.