Served With Portuguese Pepper Sauce, Grilled Eggplant & Arugula Red Onion Salad
3 hrs
Prep Time
20 min
Cook Time
4
Serves
Recipe
How To Cook It At Home
Ingredients:
Marinade
2 lbs. Imperial American Wagyu Teres Major
3 Cloves Garlic
¼ Cup Olive Oil
1 T. Worcestershire Sauce
2 Sprigs Rosemary, Minced
Salt And Pepper, To Taste
Brown Butter
1 Cup Butter, Unsalted
Peri Peri Sauce
3 Red Bell Peppers
4 Red Fresno Chilis (Substitute Red Jalapeño)
1 Shallot, Peeled
2 T. Tomato Paste
1 T. White Sugar
7 Cloves Garlic, Whole
2 T. Smoked Paprika
¼ Cup Distilled Vinegar
½ Cup Olive Oil
Brown Butter (Prepared Above)
1 Lemon, Juiced
Salt And Pepper, To Taste
¼ Cup Water, As Needed
Grilled Eggplant & Red Onion Salad
2 Large Eggplants
¼ Cup Olive Oil
Coarse Salt
Cracked Black Pepper
½ Small Red Onion, Cut To A Thin Julienne
3 Cups Wild Arugula
1 Lemon, Juiced
Credit: Chef Sean Leone
Instructions:
Make The Marinade
Blend the garlic, olive oil, and Worcestershire sauce in a food processor or blender to a coarse consistency.
Fold in the rosemary and stir by hand.
Add salt and pepper to taste.
Marinate the Teres Major for at least 2 hours in the refrigerator.
Remove the meat from the refrigerator and let it sit at room temperature for 15–30 minutes before cooking.
Make The Brown Butter
Place 1 cup of cold butter in a saucepan over medium heat. Heat until completely melted. Once the butter begins to foam, reduce the heat to low.
As the butter foams, keep a close eye on it. The white milk solids will begin to disappear, and you’ll notice a nutty aroma. The butter will begin to darken.
When the butter reaches a medium brown color, immediately remove it from the heat to prevent burning.
Pour the browned butter through a coffee filter-lined strainer into a bowl. Discard the filter and solids. Let cool to room temperature until ready to use.
Make The Peri Peri Sauce
Place the bell peppers and Fresno peppers directly over a gas burner or on a grill. Rotate until well-charred on all sides.
Remove the peppers from the heat and cover with plastic wrap to steam.
After cooling for 15–20 minutes, peel the peppers and remove the skins, seeds, and stems, leaving a small amount of char for flavor if desired.
Add the peppers, shallot, tomato paste, sugar, garlic, smoked paprika, and distilled vinegar to a blender or food processor. Blend until smooth.
While blending, slowly stream in the olive oil, followed by the prepared brown butter. Blend until fully incorporated.
Transfer to a small saucepan over medium heat. Stir in the lemon juice and cook for about 20 minutes, or until thickened.
Season with salt and pepper to taste. Add water as needed to reach your desired consistency.
Make The Grilled Eggplant & Red Onion Salad
Slice the eggplants into ½-inch-thick planks, leaving the stem attached if possible. Score the flesh in a crosshatch pattern.
Toss the eggplant planks with olive oil and season generously with coarse salt and cracked black pepper.
Preheat the grill to medium heat. Grill the eggplant, scored side down first.
Cook until deeply browned, then flip and grill the second side.
Remove the eggplant from the grill and let it rest.
Combine the red onion and arugula in a bowl. Finish with the lemon juice just before serving.
Cook The Teres Major
Preheat the grill to medium-high heat.
Season the Teres Major with salt and pepper.
Grill for approximately 3 minutes per side.
Transfer to a parchment-lined sheet pan fitted with a roasting rack.
Finish in a 375°F oven until the internal temperature reaches 125–130°F for medium-rare.
Rest for 15 minutes before slicing and serving with the grilled eggplant salad and Peri Peri Brown Butter Sauce.
where to buy
Find American Wagyu Beef Near You
Ready to prepare a meal they'll always remember? Find Imperial American Wagyu products at trusted local retailers or online.
