Description
This Australian Wagyu Flank Steak recipe features the perfect blend of tender, juicy beef and savory seasoning. Searing it to a beautiful golden-brown crust locks in the rich flavors and enhances the natural marbling of the beef. Whether grilled or pan-seared, this cut promises an unforgettable dining experience.
Ingredients
- 1 Australian Wagyu flank steak (about 1.5 to 2 pounds)
- 1 tablespoon olive oil (for searing)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh herbs (such as rosemary or thyme) for garnish (optional)
- 2 tablespoons unsalted butter (optional for extra flavor)
Instructions
- Prep the Steak:
Remove the Wagyu flank steak from the refrigerator and let it sit at room temperature for 20-30 minutes to ensure even cooking. Pat it dry with paper towels to remove excess moisture. - Season the Steak:
Rub the steak with olive oil, then season both sides generously with salt, pepper, garlic powder, and onion powder. If you like, you can also sprinkle some fresh chopped herbs on top for added aroma. - Heat the Pan:
Heat a cast-iron skillet or grill to medium-high heat. Once hot, add a bit of olive oil to the pan (or directly on the grill grates). - Sear the Steak:
Place the steak in the hot pan or on the grill. Sear for 3-4 minutes per side for medium-rare, or adjust according to your preferred doneness. For medium, aim for 5 minutes per side. Use a meat thermometer to check the internal temperature:- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- Rest the Steak:
Remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy. - Serve and Garnish:
Slice the steak against the grain into thin strips. Garnish with fresh herbs, if desired. Serve alongside your favorite sides like roasted vegetables or a crisp salad.
Notes
Room Temperature: Always let the steak come to room temperature before cooking to avoid uneven cooking.
Doneness: Wagyu beef is best enjoyed medium-rare to medium for optimal tenderness and flavor. Use a meat thermometer to get the perfect result.
Resting Time: Never skip the resting period after cooking—this ensures the steak remains juicy.
Cooking Options: If you prefer grilling, preheat the grill to medium-high heat and follow the same searing times.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 400
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 0g
- Protein: 35g
- Cholesterol: 100mg