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Fullblood Wagyu Beef Flat Iron Steak Tartare

Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor


1 (8 OZ) Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
1 OZ Capers (minced)
4 Cornichons (minced)
1 TBSP Chives (minced)
1 Shallot (minced)
1 Lemon (juiced)
1 Egg 2 TBSP Olive Oil (to season)
Kosher Salt (to season)
Sea Salt (to season)
Freshly Ground Black Pepper (to season)
1 Radish (shaved) (to garnish)
Fresh Herbs (to garnish)
1 Baguette


    Coat the entire Fullblood Wagyu flat iron steak with kosher salt.

    Allow the meat to rest for 10 minutes in the refrigerator.

    Place a medium empty mixing bowl in the fridge, as well, to keep it cool.

    After 10 minutes, remove the flat iron steak from the fridge, and rinse thoroughly. Pat dry.

    Pull out the cold mixing bowl from the fridge as well. This will ensure your tartare stays chilled. Alternatively, you can put a large bowl of ice underneath the mixing bowl to keep it cold.

    Butterfly cut the Fullblood Wagyu flat iron steak. Then, make 1/4 inch slices.

    Turn the meat, and repeat the process so that you have 1/4 inch cubes of steak. Place the meat cubes in the chilled bowl.

    Mince the capers, shallots, chives, and cornichons. Add to the chilled (tartare) bowl.

    Add the juice of one lemon. Season with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Don’t be shy on the seasoning.

    Mix all the ingredients together. Taste to check the seasoning, and add more as needed.


    Place a ring mold on a plate, and place the tartare mixture inside of the mold. Gently push down with the back of a spoon until leveled. Remove the ring mold.

    Separate one egg. Save the egg white for a different use, and place the egg yolk on top of the tartare.

    Season with sea salt. Garnish with some shaved radish and fresh herbs.

    Pair with a side of grilled crusty bread (use the baguette for this).

    Serve, and enjoy!

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