Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak (approx. 1.75 LBS)
- 3/4 CUP Tamari or Soy Sauce
- 3 TBSP Fish Sauce
- 3 TBSP Palm Sugar
- 2 Stalks Green Onion (cut into 1” pieces)
- 1/2 CUP Cilantro (chopped)
- 1/2 CUP Full Fat Coconut Milk
Cilantro Rice Noodles
- 8 OZ Rice Noodles
- 1/4 CUP Fish Sauce
- 3 TBSP Lime Juice
- 2 TBSP Brown Sugar
- 1 Clove Garlic (minced)
- 1/4 CUP Cilantro (chopped)
COOKING INSTRUCTIONS FOR FULLBLOOD WAGYU FLAT IRON STEAK
Combine tamari, fish sauce, palm sugar, green onion, and cilantro in a small bowl. Pour over Fullblood Wagyu flat Iron steak, and let it marinate for 1-2 hours (no longer or it will start to affect the protein).
Remove flat iron steak from marinade, and let excess drain off. Set your grill on high and get it nice and hot!
Place flat iron steak on the grill, and brush a good layer of coconut milk over the steak. Close the grill lid, and let meat cook for 2-3 minutes.
Flip steak over and brush the top with coconut milk. Close lid for 2-3 minutes. Repeat this four more times, basting the steak every time you turn/flip it.
Pull flat iron steak from the grill, and allow it to rest for 10 minutes. Cut the steak into thin slices, against the grain.
COOKING INSTRUCTIONS FOR CILANTRO RICE NOODLES
In a large saucepan, cook rice noodles in around 6 cups of boiling water for about 3 to 4 minutes (cook until tender – it may take longer than 4 minutes). Once noodles are fully cooked, drain the water/liquid.
In a bowl, combine fish sauce, lime juice, and minced garlic clove. Stir in the brown sugar until dissolved.
Add the cooked rice noodles and chopped cilantro.
Place 1-2 cups of cooked cilantro rice noodles on a plate.
Add the sliced Fullblood Wagyu flat iron steak on top of the cilantro rice noodles.
Serve, and enjoy!