Wagyu Steak Skewers with Salsa Verde

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Chef Lesli Sommerdorf featured one of Harmon’s brand new, amazing products, Wagyu steak. It is the best steak you can buy in Utah.

Wagyu Steak Skewers with Salsa Verde

Ingredients (serves 2-4):

  • Salsa
  • 2 garlic cloves
  • 2 Tbsp capers, drained
  • 1 anchovy fillet or 1 Tbsp anchovy paste
  • 2 cups loosely packed fresh flat-leaf parsley leaves (1/2 of a large bunch of parsley)
  • Salt and freshly ground pepper
  • 1 lemon, zested and juiced
  • 1/2 cup extra-virgin olive oil
  • Beef
  • 1 ½ lb wagyu NY strip or ribeye steaks
  • Salt and freshly ground pepper
  • Wooden skewers
  • Grape seed oil


  • For the salsa, in the bowl of a food processor with the blade attachment, add all the salsa ingredients except for the oil and puree until coarsely chopped. With the motor running, slowly pour olive oil through top of food processor and blend until smooth. Taste and adjust seasonings.
  • For the wagyu, place beef in the freezer for 20 minutes. Cut into the thinnest strips possible. Season with salt and pepper and thread, ribbon-like onto 1 or 2 skewers.
  • In a grill pan over medium-high heat, add 1 tablespoon grape seed oil. When oil shimmers, add skewers and sear on the first side, about 2 min. Turn over and sear on the second side, about 2 min. Transfer to a serving platter and let rest, about 5 min. Serve with salsa verde.

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