Marinated Wagyu Flat Iron Steak
Our Wagyu Flat Iron is one of our favorite cuts, partly because our farm in Boulder County, Colo., looks right out onto the famous rock formation of the same name. But mostly we love it for its ability to soak up a marinade due its looser texture. This is our go-to marinade that uses ingredients we always have on hand, save for the fresh thyme (the fresh kind is is always better than dried, but the spice-rack kind will suffice in a pinch).
Marinate the steak for anywhere from 6 to 24 hours, and serve it with seasonal veggies, potatoes, rice, or a salad. Enjoy!
Ingredients:
- 2 tbsp Worcestershire sauce
- ¼ cup brown sugar
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp sweet relish
- 2 tbsp soy sauce
- 1 tbsp balsamic reduction
- 2 cloves of garlic, finely minced
- Few sprigs of thyme
- ¼ cup bbq sauce
- 2 x Miraflora Wagyu Flat Iron Steaks
Instructions:
- Combine all ingredients in a large bowl and whisk thoroughly. Pour marinade into a large ziplock bag, then lay steaks into the same bag. Massage the steaks vigorously and deposit in the fridge for anywhere between 6 and 24 hours.
- Before cooking, remove the steaks from the marinade, and let sit for 20 minutes outside of the fridge allowing them to come up to room temperature. Brush off excess marinade and place onto a hot grill. Allow to grill undisturbed on one side for 3-4 minutes on high heat. Reduce flame to low and let grill on the flip side for 2-3 minutes. For extra flavor, brush extra marinade onto the steak at this time.
- Move to the cool side of the grill and use a meat thermometer to check the internal temperature. Continue to grill, flipping every minute until your desired internal temperature is achieved.
- When desired internal temperature is achieved, remove from the grill and let rest for 4-5 minutes. Serve with grilled veggies, potatoes, or salad. Enjoy!
