The Fly Farm


Beer-marinated Short Rib with Aji Sauce and Guacamole

Additional Information



  • 2 1/2 pounds Wagyu short rib or flank steak or sirloin
  • 1 Tbs Oregano - dried
  • 2 tsp Cumin - ground
  • Kosher salt - to taste
  • Black pepper - to taste
  • 1/4 cup Olive oil
  • 8 Green onions - thinly sliced
  • 1 12-oz bottle of dark beer
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Jalepe - chopped, seeded
  • 1/2 cup Green onions - chopped
  • 1/3 cup Yellow onion - chopped
  • 1/4 cup Cilantro - chopped
  • 2 Tbs Lime juice
  • Kosher Salt - to taste
  • Fresh ground black pepper - to taste
  • 1 Large, ripe avocado - peeled, pitted, coarsely chopped
  • 3 Tbs Cilantro - chopped
  • 3 Tsp Green onion - chopped
  • 2 Tsp Serrano Chiles - with seeds
  • 1/4 cup Water
  • 3 Tsp Lime juice
  • Kosher Salt - to taste


Using a fork or meat tenderizer, poke numerous tiny holes in the meat. Season with the dried  oregano, cumin and a healthy dose of salt and black pepper. Drizzle the olive oil over both sides of the meat and massage the spices into the meat.

Place the meat in a glass baking dish large enough to hold it. Add the green onions, beer and  Worcestershire sauce; turn the steaks to coat evenly. Cover and chill the meat for at least 3 hours or up to overnight.

Prepare your grill, medium-high heat, brush or spray the grill racks with vegetable spray. Remove  the steaks from the marinade and grill to desired doneness. Transfer steaks to a pan to rest at least 5 minutes before slicing it thinly across the grain.

Serve with Aji sauce and guacamole. 

For the Aji Sauce:

In the bowl of a food processor, place the peppers, green onion, yellow onion, cilantro and process until a rough paste forms; scraping down the sides of the bowl several times. Add the lime juice and process until it is blended but some texture still remains.

Transfer to a small bowl and season with kosher salt and black pepper and add more lime juice if desired. 

For the Colombian Guacamole:

Combine the avocado, cilantro, green onion and chiles in the bowl of a food processor and blend until a rough pur



fajitas wagyu

Ingredients and Instructions

  • 2 lb Wagyu Flank - fajita sliced
  • 1 tbs oil
  • 1 generous jigger malibu Coconut Rum - poured
  • 1 medium yellow onion - julienne sliced
  • 3 Tri colored peppers - julienne sliced
  • 1 tsp Garlic Salt - sprinkled
  • 1/2 tsp Cracked Black Peppercorn - sprinkled

Pan sear the Wagyu Fajita meat on medium high heat with oil until brown.

Pour the generous jigger of coconut rum over beef. Increase heat..

Add onions and peppers

Season with Salt and Cracked Black Pepper

Serve in warm flour and corn tortillas

Sides: Shredded Cheese, Guac, Salsa, Creme Freche.

Make sure to visit our Facebook link below and let us know how the recipe turned out!!

Learn More

If you visit us at The Franklin Farmer's Market then you know about the special recipes we offer each week. Check us out at the market or come to this page for the featured Recipe of the Week! Click below to learn more about the Franklin Farmer's Market!

Find out more

Mini Wagyu Burgers with Blue Cheese Gougères


  • 1 cup Water
  • 3/5 oz. Unsalted Butter
  • 1 Tbs. Kosher Salt
  • 1 pinch Sugar
  • 5 oz. Flour
  • 5 Eggs - whole
  • 1/2 cup Danish Blue Cheese - finely crumbled
  • 1 pinch White Pepper
  • 2 lbs. Ground Wagyu
  • Kosher Salt - to taste
  • Black Pepper - to taste
  • 1 bottle Yeo's Sweet Chili Sauce

  1. Preheat conventional oven to 450°F.
  2. If using a convection oven, preheat to 375°F.
  3. In a medium saucepan combine first four ingredients and bring to a boil. Add the flour all at once and stir constantly with a wooden spoon until the mixture comes together and forms a ball.
  4. Remove from the heat and stir for another minute. With the spoon beat in the eggs one at a time, making sure that each egg is fully incorporated before adding the next. Stir in the blue cheese and white pepper.
  5. Line a baking sheet with parchment paper and pipe out tablespoon mounds of  batter, evenly spaced one inch apart. Wet your finger and smooth out any pointed tops.
  6. If using a conventional oven: Bake gougères at 450°F for 8 minutes, then turn oven down to 350°F and bake for an additional 20-24 minutes or until golden brown. Be sure to rotate the pan at least once while cooking at 350°F.
  7. For a convection oven: Bake gougères at 375°F for 20-22 minutes or until golden brown. You will not need to rotate the pan.
  8. Once the gougères are done, set them aside to cool while you form the burgers.
  9. Gougères will keep at room temperature for 3 days or you can keep them in the freezer for 6 weeks. 

  1. Using a 1 1⁄2 oz ice cream scoop or a scale, form the beef into ball and then flatten the top and bottom to resemble a hamburger shape. Season both sides of the burger with salt and pepper.
  2. In a large sauté pan or grill set over medium-high heat, sear the burgers on both sides for about two minutes per side.
  3. Place in 400°F oven for about 3-4 minutes for medium-rare, 5 minutes for medium  and 6-7 minutes for medium-well. Once the burgers are cooked to your liking, transfer to a paper towel lined sheet pan to drain. Glaze each burger with the sweet chili sauce. 

  1. Cut the gougères in half to make mini buns. Place one burger in between the  gougère and skewer with a frill pick and serve. 
  2. This recipe will make 20-24 burgers, the gougère recipe will make many more  than you need, but they make addictive snacks while waiting for the burgers.