Wagyu Flat Iron Steak
This is the only recipe you'll need for Flat Iron or Flank steak ever. This is a melt in your mouth, juicy burst of rosemary infused Wagyu Flat Iron Steak.
Wagyu Flat Iron Steak
Rosemary and red meat are just a match made in heaven. And this recipe proves it. Melt in your mouth Wagyu Flat Iron Steak is marinated in our Rosemary Olive Oil and a little sea salt. Grill it up to your preference for rareness and you have the juiciest slice of red meat perfection. So simple - let the quality ingredients speak for themselves! If you're a local to our Eagle/Treasure Valley area, we love to get our meat from Porterhouse Market right net to us. They've been our butcher for 20 years and we couldn't be happier. If your'e anywhere else, we encourage you to go find your local butcher who can provide you with such a cut of meat. It is well worth it!
This is excellent by itself with roasted baby potatoes as a side, or you can slice it up over a Caesar salad, or field greens with cranberries, candied nuts, pickled onions, and feta with balsamic dressing. Also great as an appetizer on toasted Crostini's with a little Boursin Cheese!
1lb Wagyu Flat Iron Steak or Flank Steak
2 garlic cloves
1/4 C Rosemary Olive Oil
1/8 tsp sea salt
Finely mince the garlic and the shallot. Open a gallon Ziplock or preferred resealable bag and place chopped garlic, shallot, and sea salt in it. Pour Rosemary olive oil into bag. Place the flat iron steak in bag and seal. try to remove as much air as possible. Rub the meat in the bag to ensure it is fully coated in marinade and place in the fridge for minimum for hours and up to 12.
Remove the steak from the fridge and allow it to come to room temperature. Preheat grill to 450 degrees F. Remove the steak from the marinade and place on the grill. Grill for about 5 minutes per side for rare and up to 9 minutes for medium. Take the meat off the grill, place on a carving board and loosely tent the meat. Let sit for 10 minutes before carving.
If you're cooking stove-top, preheat grill pan on medium high ( I like setting 7 on my stovetop). Once hot ( if you drip olive oil in then it immediately bubbles and fizzes) place the room temp steak in the pan. Same thing, fry the steak on each side for rare. I like to pull mine off the heat when it reaches 120 degrees and then let it sit for 10 min before carving.
Wine pairing: Any bold red like Cabernet Sauvignon, Bordeaux, Tempranillo, or a Barolo.