Wagyu Chuck Steak w/ Tomato Bacon & Balsamic Relish

*This post is sponsored by Lone Mountain Wagyu Wagyu Steak recipe tomato balsamic and bacon-beyond the bayou food blog-005

If you never had wagyu steak, you are missing out! This wagyu chuck steak is served with a tangy sweet tomato bacon and balsamic relish with blistered tomatoes. Lone Mountain Wagyu provides all your wagyu needs and have extremely great quaility products.

I was quite surprised how well packaged the product came. The attention to detail to make sure it was received with care was spot on.

Wagyu Steak recipe tomato balsamic and bacon-beyond the bayou food blog

These are Fullblood Wagyu Chuck Steaks and the marbling is out-of-this-world! They are wet aged for 56 days and have amazing flavor! When cooking these steaks, you want to give them a quick sear and have them medium rare or you can braise them until tender.

The great thing about this recipe is that it is put together quickly. The sauce with blistered tomatoes poured on top of the wagyu chuck steak is a treat. Top it off with some freshly torn basil and you have yourself a delicious meal! Be sure to check out Lone Mountain Wagyu for more delicious cuts of meat and recipes.

Chuck Steak recipe tomato balsamic and bacon-beyond the bayou food blog

Wagyu Steak recipe tomato balsamic and bacon-beyond the bayou food blog

Wagyu Steak recipe tomato balsamic and bacon-beyond the bayou food blog

Chuck Steak with Tomato, Bacon and Balsamic Relish

  • 1 cup of bacon (diced)
  • 1 cup cherry tomatoes
  • 1 teaspoon garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup balsamic vinegar
  • 1 1/2 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • 2 Lone Mountain Wagyu Chuck Steaks
  • kosher salt to season
  • fresh cracked black pepper
  • 2 tablespoons grape-seed oil
  • fresh torn basil to garnish
  1. In a heavy duty cast iron skillet, over medium-high heat, render bacon stirring occasionally for 10-12 minutes until nice and crispy. Scoop bacon out from skillet, reserve and leave 1 tablespoon of fat.
  2. Raise the heat back up to medium-high and add the tomatoes. Cook until the tomatoes are lightly charred and about to burst, 5-6 minutes. Add the garlic, reserved bacon, balsamic vinegar, brown sugar, black pepper and a salt. Stir and reduce for 5-6 minutes. Remove from heat, place in a container and keep warm.
  3. Let steaks come to room temperature before cooking. Season both sides with salt and black pepper. Heat cast iron skillet over over high heat just until smoking. Add oil and then carefully add steak. Cook for 3 minutes on 1 side undisturbed and then 1-1 1/2 minutes on the other. Repeat with other steak.
  4. Slice steak against the grain and serve with the warm tomato, bacon and balsamic relish and fresh torn basil.

Depending on desired doneness, steaks may need to cook for longer period. Can be braised until tender. 

Sous Vide Coffee Ancho Short Ribs

sous vide short ribs-beyond the bayou Okay, y'all these coffee-ancho short ribs are good! Falling off the bone good! They take a bit of love and work--yes they were sous vide, and for 24 hours, but if you do not own a sous vide, there is hope!

I did not think I had the patience to wait, but it was worth it. Rest assured, if you do not have a sous vide machine, you are more than welcomed to cook them the old fashioned way, a nice low and slow braise in the oven. But be sure to check out my sous-vide steak recipe!

Ancho and coffee pairs so wonderfully together! I cannot wait to use the marinade on chicken! I added a handful of my favorite spices to the coffee ancho sauce. I love bold flavors and these surely stuck out. Think coriander, allspice, clove, spicy black pepper, cumin and cinnamon--yes all that goodness.

To make your own chili paste, all you have to do is take dried chiles and rehydrate them in hot water for 30mins up to an hour. After that you puree and then strain.

These delicious coffee-ancho short ribs went with some tacos I made--recipe soon! 

sous vide ancho coffee short ribs

If some of y'all are wondering what sous vide (pronounced-sue-veed) is French technique where you cook food vacuumed sealed in a temperature controlled water bath. It is a gentle process. And tough cuts of meat really needs a great amount of patience, as they can take up to two days to get tender.

sous vide ancho coffee short ribssous vide ancho coffee short ribssous vide ancho coffee short ribs

Coffee-Ancho Short Ribs

  • 2 tablespoons olive oil
  • 1 teaspoon whole allspice added
  • 1 teaspoon whole cloves added
  • 3 teaspoons of cumin
  • 2 teaspoons of coriander
  • 1 teaspoon of whole black peppercorns
  • 4 cloves of garlic (minced)
  • 5 whole ancho chiles
  • 4 whole guajillo chiles
  • 2 cups of leftover liquid
  • 2 cup of coffee
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 1 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/2 cup demi glace (can be store brought)
  • 1/2 cup ancho paste
  • 1 tablespoon butter
  • extra virgin olive oil
  • 2 lbs short ribs
  • fresh cracked black pepper
  • kosher salt to season
  1. Place dried chiles in a bowl and bring a pot of water to a boil. Once water is to a rolling boil, pour the water over the dried chiles, cover with plastic wrap and let sit for 30 minutes to an hour.
  2. While chiles are steeping. Toast the allspice, cloves, cumin, coriander and black peppercorns in a dry skillet until fragrant. Remove and place in a spice grinder. Grind until a fine powder is achieved. In a medium-sized pot, heat the olive oil and add the spices. Drain the chiles and tear or cut into pieces and add to the pot. Stir for a few minutes and then add 2 cups of the reserved liquid from the chiles, coffee, salt, cinnamon, honey, tomato paste and apple cider vinegar. Bring to boil and then reduce the heat. Cook for 30-45 minutes. Remove from heat and then place into blender. Blend on high for 10-15 seconds to create a smooth sauce. Strain sauce back into pot and cook for another 10-15 mintues. Taste for seasoning.

  3. Prepare the beef. Season with salt and pepper on all sides. Let sit at room temp for up to an hour. While meat is resting, pour roughly 3 tablespoons of olive oil into a cast iron skillet. When heated, sear short ribs on all sides. Remove and let cool. 

  4. Turn on sous vide circulator according to manufactures settings. Heat water to 167 degrees and set time for 24hours. Place cooled short ribs, 1/2 cup of ancho paste and Demi glace into a zip lock bag or vacuum sealed bag. Once water is heated to desired temperature, drop bag into water and cook for 24 hours. If your using a plastic bag, partially leave it unzipped so that the air can be pushed out before sealing it fully. 

  5. Once cooked, remove from bag and serve with more ancho sauce.

Oven Method: 350 degrees

After making the sauce and searing the short ribs. Place into a dutch oven-covered and cook for 2.5-3 hours until nice and tender

New Orleans Yakamein Soup

new orleans old sober yakamein-www.beyondthebayoublog.com Yakamein or "Old Sober" is a soup I had growing up. Reminiscent of pho, it is a simple no-fuss soup. Often using beef chuck roast and simmered slowly until tender with aromatics of garlic and onions.

Dashes of soy sauce.

Some beef bouillon for added beefy flavor.

And served with spaghetti, ketchup (yes ketchup), a hard boiled egg and a heavy sprinkle of green onions.

new orleans old sober yakamein-www.beyondthebayoublog.com-12

new orleans old sober yakamein-www.beyondthebayoublog.com

The history of Yakamein is not truly understood. Some say it was brought back by the soldiers from the Korean War. And others state that it was introduced to New Orleans from the Chinese immigrants. Whatever the case, I'm glad it came to be.

For my Yakamein, I wanted to make my own spaghetti--since I have been neglecting my pasta maker, but your favorite store brought spaghetti will do. I added ginger to my broth, picked up a chuck roast and decided to add some beef back bones.

There are also some recipes that use pork or both beef and pork. Some would also throw in shrimp. I hope y'all try this delicious yet simple soup that I had growing up and enjoy it just as much as I did and still do!

new orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober yakamein-www.beyondthebayoublog.com

New Orleans Yakamein Soup

  • 3 lbs beef chuck roast
  • 2-3 beef back bones (optional)
  • 2 teaspoons of Creole seasoning
  • 1 inch piece of ginger
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon beef bouillon (I like the better than bouillon brand)
  • dried chile peppers
  • 1 package of spaghetti, cooked
  • thinly sliced onions
  • green onions for garnish
  • 5 hard boiled eggs
  • ketchup for garnish
  • Sambal Oelek Chili paste
  1. Place the chuck roast and beef ribs in a large stock pot or slow cooker and cover with water. Add creole seasoning, dried peppers and over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.

  2. Remove beef and cube the chuck roast, place aside. Season broth with ginger, soy sauce, beef bouillon. Simmer for 5-10 minutes add beef back in and taste and adjust to your liking. 

  3. In a bowl add the spaghetti with some beef and broth. Garnish with onions, green onions, boil egg and ketchup or Sambal. Enjoy!

If your Creole seasoning contains salt, be sure to cut back the salt in either the soy sauce or beef bouillon. 

Dirty Rice

new orleans dirty rice recipe-www.beyondthebayoublog.com Dirty rice. I love dirty rice and honestly, it isn't dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.

Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I'm cooking it in a flavorful broth or chick stock.

Something that I've been adding into my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.

new orleans dirty rice recipe-www.beyondthebayoublog.com

Serve this alongside some delicious pork or poultry. I love dirty rice along side some candied yams--it is just something about the sweetness pair with the pork and liver.

I have a recipe coming soon, where I've stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.


Dirty Rice

  • 1 cup rice
  • 1 1/2 cup chicken stock or broth
  • 1 bay leaf
  • 1 cup chicken gizzards
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 lb chicken livers, pureed
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons granulated garlic
  • 1 1/2 teaspoon creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • 4 tablespoons roux
  • 3 tablespoons butter
  • 1 tablepoon worcestershire sauce
  • a dash of hot sauce
  • 2 bunches of green onions, sliced
  1. In a pot, combine the rice, chicken broth and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.  

  2. In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion and garlic and saute for 5-8 minutes. 

  3. Add your ground meat mixture, gizzards, rice, spices and salt and stir until well combined. Add roux, butter, Worcestershire, hot sauce and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!


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Braised Brisket + Creamy Herb Grits


braised brisket with herb grits-www.beyondthebayoublog.com Braised brisket with all of its delicious gravy glory over some creamy herb grits!!! Yasss! This dish reminds me of one of my favs when growing up.

Anything gravy over some buttery grits makes me happy.

I remember leftover smothered pork chops becoming breakfast in the morning. Or even better, leftover pot roast!

This dish is so decadent and homey-feeling--especially with the tempertures dropping. I can't wait to make it with short ribs or even some chicken thighs.

One of my favorite ingredients to add into a braised is a splash of balsamic vinegar. It has been my go-to ingredient and after this recipe I hope y'all start to incorporate it into your braises as well.

braised brisket with herb grits-www.beyondthebayoublog.com-4

Like all braises, it should be cooked low and slow until fork tender. I wanted big bold flavors, so I added some diced bacon, demi glace, and a lot of root vegetables.

braised brisket with herb grits-www.beyondthebayoublog.com

The grits are truly so good! I used stone-ground grits which I feel if your cooking grits, it is the only way to go. They have so much more flavor than the quick cooking grits. So, if you can get your hands one them, grab a pack!

I soaked them overnight to speed up the cooking process--they take forever to cook, fyi.

I like to cook my grits in just water first. You can add the cream or milk in the beginning but I prefer to get them going and then add cream and butter. After I added the cream and butter, I seasoned with salt and then added in my chopped up herbs. For this recipe I used rosemary, thyme and chives.

Another great thing to do with your leftover grits is to pour them into a pan lined with plastic wrap or parchment paper. Let chill overnight and then cut into squares and pan fry!

braised brisket with herb grits-www.beyondthebayoublog.com

braised brisket with herb grits-www.beyondthebayoublog.com

Braised Brisket + Herb Grits

  • 2 1/2 cups red wine
  • 4 tablespoons balsamic vinegar
  • 1/2 cup of demi glace or rich beef stock
  • 2 tablespoons tomato paste
  • 3 1/2 pounds brisket
  • 2 1/2 teaspoons kosher salt
  • fresh cracked black pepper
  • 3 bay leaves
  • 3 thick slices of bacon
  • 1 carrot medium diced
  • 2 celery stalks medium diced
  • 1 cup pearl onions
  • 1/2 pound mixed small fingerling potatoes
  • 1 whole garlic head cut in half
  • fresh thyme sprigs
  • 1 1/2 cup stone-ground grits (soaked overnight)
  • 4-5 cups water
  • 1 pint heavy whipping cream
  • 4 tablespoons butter
  • fresh rosemary chopped
  • fresh thyme chopped
  • fresh chives chopped
  1. Preheat oven to 325 degrees
  2. In saucepan, combine the wine, balsamic vinegar and demi glace or beef stock and tomato paste. Bring to a boil and then reduce to a simmer and cook for 10-15 minutes.
  3. Rinse and dry brisket and then season with kosher salt and black pepper. Leave meat out at room temperature for 20-30 minutes. Heat oil in a large oven proof pot over medium-high heat. Sear the brisket on both sides, until brown all over. Transfer to a plate and pour off fat from pot.
  4. Add the bacon and cook until fat has rendered and bacon lightly browned. Add the carrot and celery to the pot. Season with a little salt and pepper. Cook for 4-5 minutes.
  5. Place brisket on top and then pour in your red wine liquid, add bay leaves, pearl onions, potatoes, garlic and fresh thyme. Cover and cook for 2-3 hours until fork tender. Making sure to baste every 30-40 minutes.

Herb Grits

  1. In a pot, add the water and grits and cook over medium heat stirring often. After 30 minutes, add whipping cream and cook for another 15-20 minutes until grits become tender to the bite. Add butter, fresh herbs and season with salt to taste.

  2. Serve with the braised brisket and fresh chives as a garnish. Enjoy!

Sous Vide Steak With Pickled Green Tomato Salsa Verde

sousvidesteakrecipe-www.beyondthebayoublog.com-2 So, I finally bit the bullet and invested in a sous vide machine. Like for real, what took me so long!? I received an email from Chef Steps offering a discount on their Joule and just went for it. I decided to go to my local butcher shop in Downtown Mckinney and splurged on a beautiful Wagyu steak! I followed Chef Steps recipe for the Ultimate Steak Recipe and I'm not looking back! Extremely tender and juicy, the sear was on point and took no time. I paired this great tasting tangy pickled green tomato salsa verde to spoon on top! You guys are not going to want to miss this! If you do not own a sous vide machine, it is perfectly fine to cook your steak the old-fashioned way on the stove, but you don't want to miss out on this pickled green tomato salsa verde!


I really want to share my experience with the Joule. This is not an ad, but want to give you some insight on what I thought about it. For one, it is small and sleek, I'm glad it wasn't a bulky one like some I have seen. My recommended cooking temperature was 129 degrees f. It took around 7-10 minutes to reach the temperature, which I was surprised by how quickly it was reached. My steak was a little bit over 1 1/2 inch in thickness, and I opted for medium-rare.  Altogether, it took 1 hour in the water bath! I brought gallon size heavy duty zip lock bags and placed a few springs of thyme and butter cubes in it. I seasoned on both sides with kosher salt and black pepper, then over a hot skillet quickly seared for 1 minute on each side.

Check out the recipe here! Chef Steps Steak

Okay, now back to the recipe!


The pickled green tomato salsa verde is quick to put together. Making pickled green tomatoes are really simple. I sliced them pretty thing to do more a quick pickle. As I've said before, I love pickling! This salsa verde is great to cut through the fatty delicious steak. Light and refreshing, you get a nice sweet-tart crunch from the pickled tomato's and then the earthiness and a little heat from the parsley and chile de árbol. I was happy with how it turned out and paired with the steak, I hope y'all enjoy it as much as I did!



Sous Vide Steak With Pickled Green Tomato Salsa Verde

Pickled Green Tomatoes

  • 1 1/2 pounds green tomatoes, thinly sliced
  • 1 1/2 cups rice wine vinegar or apple cider vinegar (I used coconut vinegar)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 1/2 tablespoon kosher salt
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon mustard seeds

Pickled Green Tomato Salsa Verde

  • 2 tablespoons italian parsley, minced
  • 1 teaspoon capers, minced
  • 1/4 cup olive oil
  • 4 tablespoons pickled green tomatoes, small diced
  • 2-3 tablespoons pickling liquid
  • 1/2 teaspoon chile de árbol, minced
  • 1/2 teaspoon kosher salt
  • a few cracks of fresh black pepper
  • 1 steak of your choice of cut
  1. Place the tomatoes in a medium bowl. In a small saucepan, over medium-high heat, toast the spices for a few seconds and then add the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the liquid over the tomatoes and cover with a plate to make sure they are submerged. Let cool to room temperature. Let pickle for at least 1 hour

  2. Once tomatoes are pickled, dice them and place into a bowl. Add the parsley, capers, olive oil, pickling liquid, chile de árbol, salt and black pepper. Stir and let sit for a few minutes. 

  3. For your steak, you can either sous vide it (link in post on how to sous vide) or you can cook the steak to your liking. After your preferred doneness is reached, spoon some of the pickled green tomato salsa verde over it and enjoy!


Grilled Skirt Steak With Tomatillo Avocado Salsa


Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.com This grilled skirt steak is tender and juicy and the marinade creates such a great flavorful crust! I used my go-to marinade, that I made with the Grilled Red Chile Shrimp. Earthy and smoky red chile marinade that has a mix of ancho chiles and New Mexico chiles that are rehydrated and pureed into a paste. Then the bright and spicy seasonings of annatto, cinnamon, allspice, garlic, brown sugar, smoky chipotle powder and more! To top it off, the tangy and spicy tomatillo salsa pairs perfectly with the grilled skirt steak. All you need is a nice and refreshing margarita!


Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.comFor the tomatillo salsa, I wanted it to be nice and refreshing, that is why I added diced avocado and cool cucumber to the mix. I used one jalapeno, but if you like your salsa's on the spicy side, go for two! The salsa is quick and simple to put together. All you need to do is roast the tomatillos and jalapenos in the oven until they start to blister.

Then you throw them into a blender with some cilantro and salt and blitz away. At the end, you fold in the diced avocado and cucumbers. That. Is. All. Tasty salsa awaiting some grilled skirt steak or some tortilla chips to dip.

Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.com

I recommend marinating the skirt steak overnight, but at least have the skirt steak marinate for up to 2 hours. Also, when your ready to hit the grill, make sure it is piping hot! We want a nice char and crust to form. Another note, skirt steak is easy to overcook, I would aim for 5-6 minutes per side depending on how well-done you like your steak.

Grilled Skirt Steak Recipe with Tomatillo Avocado Salsa-www.beyondthebayoublog.comHappy Cinco De Mayo! I hope you enjoy this as much as I did.

Grilled Skirt Steak With Tomatillo Avocado Salsa

Roasted Tomatillo Avocado Salsa

  • 241 grams tomatillos (roughly 6)
  • 1-2 jalapeno chile peppers (depending on how hot you like it)
  • 1/2 cup cilantro
  • 1 teaspoon kosher salt
  • 1/2 avocado diced
  • 1/2 cup cucumbers small diced.

Skirt Steak

  • 2 pounds skirt steak
  • 22 grams ancho chiles, dried (roughly 2-3 dried)
  • 13 grams New Mexico chiles, dried (roughly 2-3 dried)
  • 2 cloves garlic
  • 4 whole cloves
  • 4 whole allspice berries
  • 1 teaspoon annatto seeds (achiote seeds)
  • juice of one orange
  • 1/4 teaspoon cinnamon, ground
  • 2 1/2 teaspoons kosher salt
  • 3 tablespoons brown sugar
  • 1 teaspoon chipotle chile powder
  1. Preheat oven to 400 degrees

    In a heavy bottom skillet or cast iron skillet, add tomatillos and jalapenos. Roast until blistered and soft. 8-10 minutes. Take tomatillos,  jalapenos and cilantro, kosher salt and place into a blender. Blend until everything is pureed. (If your salsa is too thick, add 2-3 tablespoons of water. Fold in avocados and cucumbers. 

  2. Over medium-high heat, bring 4 cups of water to a boil. In a bowl place the dried chiles and top with the boiling water, cover with plastic wrap and place aside until hydrated Once hydrated, puree the chiles with 1/2 cup of the leftover liquid and garlic gloves. Place the pureed chiles in a bowl.

  3. In a blender or spice grinder, finely grind the annatto, clove, and allspice. Place in the bowl with the pureed chiles. Add the orange juice, cinnamon, salt, brown sugar, chipotle powder and stir until combined. 

  4. Spread the marinade over the steaks and marinade overnight or up to 2 hours. Preheat a grill or grill pan and grill steaks over high heat to develop a crust. Grill 5-6 minutes on each side depending on your desired doneness. 

  5. Slice steak against the grain and top with the tomatillo avocado salsa! Enjoy!