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Grilled Wagyu Flank Steak with Cilantro-Scallion Salad

Marinated and Grilled Wagyu Flank Steak with Cilantro-Scallion Salad

Prep Time: 30 Minutes (Plus 24 Hours to Marinate)
Cook Time: 10 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2-INCH PIECE Ginger (peeled and thinly sliced)
  • 4 Garlic Cloves (rough chopped)
  • 3 Scallions (small diced)
  • 1/2 CUP Soy Sauce
  • 2 TBSP Sesame Oil
  • 2 TBSP Chile Oil
  • 3 TBSP Honey
  • 1 SMALL BUNCH Cilantro (leaves and stems cut into bite-size pieces)
  • 2 BUNCH Scallions (thinly sliced on a biased cut)
  • 1 Fresno Chile (minced)
  • 1 TBSP Rice Wine Vinegar
  • 1 TSP Soy Sauce
  • 1 TBSP Chile Oil
  • 1 TBSP Sesame Oil
  • 1/2 TSP Honey


          • BBQ or Gas Grill
          • Bowl
          • Rimmed Baking Sheet

          FIRST STEP

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


          Mix the sliced ginger, chopped garlic, diced scallions, soy sauce, sesame oil, chile oil, and honey in a small bowl.

          Place the Fullblood Wagyu flank steak in a rimmed baking sheet, and pour the marinade over the steak.

          Massage the marinade into the steak.

          Cover, and let the Fullblood Wagyu flank steak marinate in the refrigerator overnight (up to 24 hours).


          Pull the marinated Fullblood Wagyu flank steak from the refrigerator 1 hour before starting the grill. Allow the steak to come to room temperature.

          Heat the BBQ or gas grill on medium-high heat for 10 minutes, and then place the steak on the grill.

          Grill the steak for 5 minutes per side.

          Let the steak rest for ten minutes.


          Mix the rice wine vinegar, soy sauce, honey, chile oil, and sesame oil in a bowl. Stir to combine.

          Place the cut cilantro, sliced scallions, and minced Fresno chile in the bowl, and gently toss to combine.

          FINAL STEPS

          Slice the grilled Fullblood Wagyu flank steak against the grain into thin slices.

          Place your cilantro-scallion salad on a large platter. Top with the marinated and grilled steak slices.

          Serve, and enjoy!

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