Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Soy-Tamarind Wagyu Steak with Roasted Squash

Sweet and Spicy Soy-Tamarind Wagyu Flat Iron Steak with Roasted Delicata Squash

Prep Time: 30 Minutes (Plus 3 Hours to Marinate)
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1/2 CUP Soy Sauce
  • 1/4 CUP Tamarind Concentrate
  • 2 TBSP Brown Sugar
  • 2 Large Garlic Cloves (minced)
  • 1 TBSP Minced Ginger
  • 2 TBSP Sesame Oil
  • 1 TBSP Chile Oil
  • 1/2 CUP Cilantro Leaves
  • 2 Serrano Peppers (sliced into thin coins)
  • 1 TSP Orange Zest
  • 1 TSP Lime Zest


            • Small Bowl
            • Medium Bowl
            • Large Casserole Dish
            • Grill Pan
            • Zester
            • Probe Thermometer

            FIRST STEP

            Take the Fullblood Wagyu flat iron steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Cut the squash in half lengthwise, and remove the seeds.

            Then, slice them into half-inch pieces. Reserve.


            In a small bowl, combine the soy sauce, tamarind concentrate, brown sugar, minced garlic, minced ginger, sesame oil, chile oil, cilantro leaves, sliced serrano peppers, orange zest, and lime zest.

            Mix well. This is your marinade.

            Place the Wagyu flat iron steak in a large casserole dish (big enough for the steak to lay flat in the dish).

            Pour all of the marinade except for a 1/2 cup (reserve that for later) over the Wagyu steak in the casserole dish.

            Massage the marinade into the steak, and let it marinade in the refrigerator for 2 hours.

            After 2 hours, bring the casserole dish/Wagyu steak out of the refrigerator.

            Allow the steak to sit out at room temperature and marinate for another hour.


            Place the sliced Delicata squash in a medium bowl, and toss the squash with the ½ cup of marinade (you reserved from earlier) and 1 teaspoon of kosher salt.

            Preheat the oven to 375°F.

            Roast the Delicata squash for 20 minutes or until tender. Keep the squash warm until ready to serve.


            Heat a grill pan over medium-high heat for 10 minutes or until you see it smoking slightly.

            Lightly coat the grill pan with grapeseed oil, and place the Wagyu flat iron down on the pan to sear.

            Sear the Wagyu steak on both sides until nice grill marks appear and the internal temperature reaches 125°F (if you desire a medium-rare finish). This takes approximately 5 minutes per side.

            FINAL STEPS

            Let the cooked Wagyu flat iron steak rest for 10 minutes.

            Then, slice it against the grain into half-inch-thick slices.

            Serve the Wagyu steak slices warm with the roasted Delicata squash, and enjoy!

            Leave a comment

            Comments will be approved before showing up.

            Subscribe to newsletter