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Wagyu Flat Iron Steak with Kolhapuri Sauce

Wagyu Flat Iron Steak with Kolhapuri Sauce

Prep Time: 40 Minutes
Cook Time: 30 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Kolhapuri Sauce
  • 2 Roma Tomatoes (diced)
  • 1/2 CUP Cashews
  • 1/2 CUP Hot Water
  • 5 Kashmiri Red Chillies
  • 2 TBSP Grapeseed Oil
  • 2 TBSP Ghee
  • 2 TSP Cumin Seeds
  • 1/2 TSP Ground Cloves
  • 1 TSP Ground Cardamon
  • 2 Bay Leaves
  • 1 TSP Ground Cinnamon
  • 3 Garlic Cloves (minced)
  • 2 TBSP Ginger (minced)
  • 2 Serrano Peppers (minced) (optional: remove seed for less spicy dish)
  • 1/2 Sweet Onion (minced)
  • 1 TSP Chili Powder
  • 1 TSP Turmeric Powder
  • 1 CUP Cilantro (leaves and stems)
  • 2 TSP Garam Masala
  • 2 TSP Kosher Salt


          • Gas Grill or Grill Pan for Stovetop
          • Blender or Food Processor
          • Saute Pan

          FIRST STEP

          Take the Fullblood Wagyu flat iron steak out of the freezer, and place it in the refrigerator 24-48 hours before starting this recipe.


          Pull the Fullblood Wagyu flat iron steak from the refrigerator 1 hour before starting this recipe, and place it on the counter to come up to room-temperature.

          Soak the cashews in the hot water.

          Get out your blender or food processor, and add the diced tomatoes, soaked cashews with the water, and Kashmiri red chillies.

          In a small saute pan over medium heat, melt the ghee and grapeseed oil.

          Then, add the cumin seeds, ground cloves, ground cardamon, bay leaves, ground cinnamon, minced garlic, minced ginger, minced serrano peppers (remove seeds if you want it less spicy), and minced sweet onion to the saute pan.

          Cook over medium heat, while stirring constantly, for 3 minutes.

          Then, turn the heat down to low. Cook for 5 minutes longer while stirring occasionally.

          Take the mixture from the saute pan, and add it to the blender (with the cashews, tomatoes, and chillies).

          Lastly, add the chili powder, turmeric powder, cilantro, garam masala, and kosher salt to the blender.

          Blend until smooth.

          Season to taste with kosher salt.

          NOTE: This sauce can be made up to one week in advance if kept well-covered in the refrigerator.


          Heat a grill or grill pan (on the stovetop) over medium-high heat.

          Let the grill or grill pan heat up for 10 minutes.

          Once the grill is hot, season the room-temperature Wagyu flat iron with kosher salt and freshly ground black pepper on both sides.

          Place the Wagyu steak on the grill or grill pan, and cook for 7 minutes.

          Then, flip the steak over, and cook it for another 7 minutes.

          Remove the cooked Wagyu steak from the grill or grill pan, and allow it to rest for 10 minutes.

          FINAL STEPS

          Slice the steak against the grain into half-inch-thick slices.

          Serve the sliced Wagyu flat iron steak with the Kolhapuri sauce, and enjoy!

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