Grilled Akaushi Wagyu Steak Fajita Board with Tropical Avocado Crema

Yields: 4 servings Prep time: 20 minutes Cook time: 8-12 minutes

Ingredients:

For the Akaushi Wagyu Skirt Steak:

• 1 lb Legendary Akaushi Wagyu Skirt Steak
• 1 tablespoon avocado oil (or other high smoke point oil)
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ancho chili powder
• ¾ teaspoon ground cumin
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Sea salt and freshly ground black pepper to taste

For the Tropical Avocado Crema:

• 1 ripe avocado, pitted and peeled
• ¼ cup full-fat Greek yogurt or sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh cilantro
• 1 small jalapeño, seeded and finely diced (optional, for a kick)
• Pinch of sea salt

For Serving & Garnish:

• 8-12 small flour or corn tortillas, warmed
• 1 cup fresh pineapple salsa (store-bought or homemade with diced pineapple, red onion, cilantro, and lime juice)
• 1 red bell pepper, thinly sliced and sautéed or grilled
• 1 yellow onion, thinly sliced and sautéed or grilled
• Fresh cilantro sprigs
• Lime wedges

Instructions:

1. Prepare the Akaushi Wagyu Steak: Pat the Legendary Akaushi Wagyu skirt steak thoroughly dry with paper towels. In a small bowl, combine the smoked paprika, ancho chili powder, cumin, garlic powder, onion powder, and dried oregano. Rub the steak all over with the avocado oil, then generously season with the spice mixture, sea salt, and black pepper. Let the steak rest at room temperature for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
2. Make the Tropical Avocado Crema: While the steak rests, combine all the ingredients for the Tropical Avocado Crema in a small food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
3. Cook the Steak: Heat a cast-iron skillet or grill to medium-high heat until very hot. Sear the Akaushi Wagyu steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (internal temperature of 130-135°F for medium-rare). The Akaushi's marbling will create a beautiful crust.
4. Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This is crucial for juicy results. Then, slice the steak thinly against the grain into strips.
5. Assemble the Board: Arrange the sliced Akaushi Wagyu steak on a large serving board or platter. Add the warm tortillas, sautéed bell peppers and onions, a bowl of the fresh pineapple salsa, and the Tropical Avocado Crema. Garnish generously with fresh cilantro sprigs and lime wedges.
6. Serve: Encourage guests to build their own delicious fajitas, layering the tender Akaushi Wagyu, vibrant salsa, and creamy avocado crema into warm tortillas.

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