Wagyu Flat Iron Steak Recipe

KOREAN FLAT IRON STEAK

Why Wagyu Flat Iron Steak? This cut of beef is from the shoulder. It is so well marbled and full of flavours. This beef cut is so versatile with any marinade. Whether it's cooking it with some brandy mushroom sauce or in this recipe, a korean marinate to satisfy some exotic cravings!

wagyu flat iron

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Ingredients:

Meat At The MounT Wagyu Flat Iron Steak 500g
½ cup soy sauce
¼ cup rice vinegar
¼ cup Korean rice wine
¼ cup Hoisin sauce
2 cloves garlic (minced)
1 Tbls ginger (minced)

Method:

Combine all the sauces in a bowl: soy, vinegar, rice wine, Hoisin, garlic, and ginger
Place the wagyu iron steak in a large bag and marinate for 2 to 3 hours or for best results, overnight.
Place the steak into a plate and allow to come up to room temperature.
Turn the griller setting to about 300° Celsius
Cook the steak over direct heat for 5 minutes per side or until the internal temp measures 55-60° Celsius for medium rare
Pull the steak off the grill and let rest for 10 minutes
Slice against the grain and serve with chosen sides. (mash, peppers and artichoke)

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