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Bloody Mary Marinated and Grilled Wagyu Flat Iron Steak
Prep Time: 30 Minutes (Plus 2 Hours to Marinate)
Cook Time: 15 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu flat iron steak out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
PREPARING THE BLOODY MARY MARINADE
Pull the Wagyu flat iron steak from the refrigerator, and allow it to sit at room temperature for 1 hour.
In a large casserole dish, mix together the marinade ingredients (tomato and veggie juice, minced garlic, vodka, horseradish, minced green onion, celery seed, lemon juice, lime juice, Worcestershire sauce, olive oil, kosher salt, freshly ground black pepper, and Tabasco).
Once the marinade is well-mixed, add in the Wagyu flat iron steak. Coat it thoroughly with the marinade.
Place the casserole dish in the refrigerator for 2 hours. Turn the Wagyu steak every 30 minutes in the casserole dish to make sure it is getting fully coated with the marinade.
PREPARING THE WAGYU STEAK
Heat a gas grill or grill pan over medium-high heat for 10 minutes.
Take the Wagyu steak out of the casserole dish, but reserve the marinade (don’t throw it out).
If using a grill pan, grease the grill pan with grapeseed oil once the grill pan is hot.
Place the marinated Wagyu steak on the grill or grill pan, depending on what you’re using.
If using a grill to cook the steak, grill the Wagyu flat iron steak for 5 minutes per side.
If using a grill pan to cook the steak, grill the Wagyu flat iron steak for 7 minutes per side.
Let the grilled Wagyu steak rest for 10 minutes. Then, slice it thinly against the grain.
Place the marinade in a small sauce pan.
Heat the marinade until it reaches 180ºF and is slightly simmering.
Place the Wagyu steak slices on a large platter, and drizzle the heated Bloody Mary marinade over the steak slices.
Toss the steak slices in the marinade to coat.
Serve immediately, and enjoy!
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