Perfect Wagyu Flat Iron Steak
Instead of going to a steakhouse, you can make a restaurant-worthy Wagyu steak at home with this irresistible Back Creek Wagyu flat iron steak recipe. It is a recipe worth bookmarking as you will want to return to it repeatedly.
Flat iron steak is cut from the beef shoulder and is nicely marbled. It is a less expensive option than other steaks, making it a popular choice among home cooks. Like all of our 100% Wagyu, it is wonderfully tender and juicy.
Marinade
For a delicious and juicy flat iron steak, try this easy marinade made with olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder. Marinate the steaks in the refrigerator for at least a few hours to get the best results. This will allow the flavors to penetrate the meat and make it tender and flavorful.
Ingredients:
1 Back Creek Wagyu flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon (or other dry red wine)
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder
Directions:
Place steak in a large resealable bag. In a small bowl, stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together.
Pour marinade over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
Heat a nonstick skillet over medium-high heat. Sear and cook the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
Discard the marinade. Allow the steaks to rest for about 5 minutes before serving.
Enjoy the delicious Back Creek Wagyu Flat Iron Steak. Check out some of our side dishes too.
