Wagyu Skirt Steak Fajitas

Yield: 4 to 8 servings

SRF Black® Wagyu skirt steak is a fantastic cut full of rich flavor. Tuffy's marinade infuses the skirt steak with bright, bold ingredients to create a showstopper dish.

Marinade Ingredients

• 1 cup soy sauce
• 1/2 cup fresh lemon juice
• 1/4 cup garlic, minced
• 1/4 cup shallots, minced
• 1/4 cup jalapeño, minced
• 1/4 cup red wine vinegar
• 1/2 cup bread and butter pickle juice
• 2 1/4 teaspoons freshly ground black pepper

Fajita Ingredients

• 1 SRF Black® American Wagyu skirt steak (about 1 1/2 pounds)
• 3 bell peppers, cut into 1/4" strips
• 1 red onion, cut into 1/4" strips
• 1 tablespoon neutral cooking oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups of your favorite salsa
• 8 flour tortillas, about 6" diameter
• 1 1/2 cups packed fresh cilantro leaves
• 2 avocados, pitted, peeled and diced
• 2 limes, cut into wedges
• 1 cup sour cream

Instructions

1. Make the marinade the day before you plan to cook. Combine the soy sauce, lemon juice, garlic, shallots, jalapeño, vinegar, pickle juice and black pepper. Cover and refrigerate overnight.
2. The next day, place the skirt steak in a shallow dish. Pour the cold marinade through a strainer over the steak to completely cover. Refrigerate for 1 hour, turning the steak after 30 minutes.
3. In a large bowl, toss the bell peppers and red onion with neutral cooking oil. Season with salt and black pepper. Place in a grill basket and set aside.
4. Remove the steak from the marinade and pat dry.
5. Heat the grill to 500°F for direct grilling.
6. Place the grill basket with the peppers and onions directly over the heat, close the lid and cook for 5 minutes. Set aside.
7. Place the skirt steak directly over the heat, close the lid and cook for 5 minutes. Flip and cook for another 3 to 5 minutes, or until a meat thermometer reads 125°F at the thickest part. Remove from heat and let rest for 5 minutes.
8. While the steak rests, grill the tortillas directly on the hot grill. Toast for about 5 seconds per side, then stack on a plate and cover with a napkin to keep warm.
9. Slice the steak across the grain. Divide the steak and pepper-and-onion mixture evenly among the tortillas. Garnish with salsa, cilantro and avocado. Serve with lime wedges and sour cream on the side.

Kurobuta Pork Burger

Yield: 6 servings

Tuffy's riff on the classic backyard cheeseburger was a surprising star of our cooking sessions. Kurobuta pork packs a juicy punch, the slaw adds tart crunch, and the apple-onion jam brings it all together with a sweet and savory finish.

Burger Ingredients

• 2 pounds SRF Kurobuta ground pork
• 1 tablespoon plus 1 teaspoon caraway rub (recipe below)
• 1/4 cup shallots, finely chopped
• 2 tablespoons jalapeños, finely chopped
• 1 1/2 cups apple-cabbage slaw (recipe below)
• 6 slices white cheddar cheese
• 3/4 cup apple-onion jam (recipe below)
• 9 bacon slices, cooked and cut in half
• 6 potato rolls, halved and toasted

Apple-Onion Jam

• 1 tablespoon neutral cooking oil
• 2 1/2 cups yellow onions, finely diced
• 3 cups tart apples, peeled and finely diced
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons apple cider vinegar
• 5 sprigs of thyme
• 2 teaspoons mustard seeds

In a heavy-bottomed 2-quart saucepan, heat the oil over medium heat. Add the onions and cook, stirring, for 5 to 7 minutes until they begin to caramelize. Add the apples, sugar, salt, vinegar, thyme and mustard seeds, then cover and reduce the heat to low. Cook for 15 minutes, or until the apples are tender and mash easily with a fork. Remove from heat, uncover and let cool completely. Refrigerate in an airtight container until ready to use, up to 5 days.

Apple-Cabbage Slaw

• 3/4 pound green cabbage, sliced thin, julienne style
• 3/4 pound Granny Smith apples, cored, thinly sliced, julienne style
• 1 cup mayonnaise (Tuffy recommends Duke's)
• 1/4 cup apple cider vinegar
• 3 tablespoons sugar
• 3/4 teaspoon caraway seeds

In a medium bowl, whisk together the mayonnaise, vinegar, sugar and caraway seeds. In a large bowl, combine the cabbage and apple. Add the dressing and toss to coat. Season with salt and pepper. Serve immediately or refrigerate until ready to serve. Toss again before serving.

Caraway Rub

• 3 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper
• 1 tablespoon freshly ground caraway seeds
• 1 teaspoon granulated garlic
• 1/2 teaspoon granulated onion

Mix all ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

Instructions

1. Prepare the caraway rub and apple-cabbage slaw. The apple-onion jam can be made up to 5 days in advance — give it enough time to cool before using.
2. In a medium bowl, combine the ground pork, shallots, jalapeño and caraway rub. Gently mix with your hands. Divide into 6 portions and shape into patties.
3. Heat the grill to 450°F using the direct grilling method.
4. Place the pork patties directly on the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes, or until a meat thermometer reads 160°F at the thickest part.
5. One minute before removing the burgers, top each with a slice of cheese and heat just long enough to melt.
6. To assemble, spread 1 tablespoon apple-onion jam on each side of the rolls. On the bottom half of each roll, place a burger patty and three bacon slices. Top with about 1/4 cup apple-cabbage slaw. Serve immediately.

Wagyu Teres Major with Cumberland Sauce

Yield: 4 servings

The teres major — also called the shoulder tender — comes from the chuck and is exceptionally tender. Shaped like a small beef tenderloin and full of beefy flavor, it pairs beautifully with Cumberland sauce, a British classic that is tart, sweet and lightly spiced. Traditionally served at room temperature, though feel free to serve it warm.

Teres Major Ingredients

• 2 SRF Black® Wagyu teres majors (about 1 1/2 pounds)
• 1 container Tuffy Stone Steak Night Prime Seasoning
• 1 cup apple juice, in a spray bottle for the grill

Cumberland Sauce

• 1 cup port wine
• 1/4 cup finely diced shallots
• 1/2 cup demi-glacé
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1/2 teaspoon dry mustard
• 1/2 teaspoon caraway
• 1/2 cup red currant jelly
• 1/2 teaspoon ground black pepper

Instructions

1. Season the teres majors on all sides. Let them sit at room temperature for 1 hour.
2. Place on the hot side of the grill, close the lid and cook for 12 minutes, rolling a quarter turn every 3 minutes and spraying with apple juice to moisten.
3. Move to the cool side of the grill, close the lid and cook for another 8 to 10 minutes, or until a meat thermometer reads 125°F at the thickest part.
4. Transfer to a cutting board and let rest for 10 to 15 minutes before carving.
5. Mix the Cumberland sauce ingredients together (can be done up to a day in advance). Check consistency before serving — if too thick, stir in hot water 1 teaspoon at a time.
6. Slice the steaks across the grain and serve with Cumberland sauce on the side.

Smoked Brisket Chili

Yield: 4 to 6 servings

This might be our favorite way to use leftover smoked brisket. The brisket brings deep, smoky flavor that transforms a classic chili into something that stands entirely on its own.

Chili Ingredients

• 4 cups SRF brisket, smoked, large dice
• 2 tablespoons smoked chili powder (recipe below)
• 1 teaspoon neutral cooking oil
• 1 cup bacon, chopped
• 1 1/2 cups yellow onion, medium dice
• 1 1/2 cups green bell pepper, medium dice
• 1 1/2 cups red bell pepper, medium dice
• 2 tablespoons garlic, thinly sliced
• 1 can (7 oz.) chipotles in adobo sauce
• 1 can (14.5 oz.) diced tomatoes
• 1 can (12 oz.) dark beer
• 2 cups beef stock
• 1/4 cup tomato paste
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons light brown sugar
• 2 bay leaves
• 1 bunch scallions, thinly sliced
• 1 cup cilantro leaves
• 2 limes, quartered
• 3/4 cup sour cream

Smoked Chili Powder

• 1 cup smoked paprika
• 5 tablespoons plus 1 teaspoon dried Greek oregano
• 3 tablespoons plus 1 teaspoon ground cumin
• 3 tablespoons plus 1 teaspoon granulated garlic
• 3 tablespoons plus 1 teaspoon cayenne pepper
• 2 tablespoons granulated onion

Mix all ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

Instructions

1. In a heavy-bottom 4-quart pot, heat the oil over medium-low heat. Add the bacon and cook for 3 to 5 minutes, until golden brown and most of the fat has rendered. Add the onion, peppers and garlic and cook, stirring frequently, for 5 minutes.
2. Add 2 chopped chipotles, adobo sauce, tomato paste, smoked chili powder, brown sugar, salt and black pepper. Add the beer and cook for 7 to 10 minutes until the liquid is reduced by half. Add the tomatoes, bay leaves, brisket and stock. Cook uncovered for 30 minutes.
3. Meanwhile, make the smoked chili sour cream: mix 1/2 teaspoon smoked chili powder and 1/2 teaspoon kosher salt into 3/4 cup sour cream. Refrigerate until ready to use.
4. When ready to serve, taste and adjust seasoning. Ladle into bowls and top with 1 1/2 to 2 tablespoons smoked chili sour cream. Finish with scallions, cilantro and a wedge of lime.