Photo: Jess Pyrles
Flat Irons are an awesome cut. They are versatile and can pack a serious punch of beefy flavor. Like most cuts, our Fullblood Wagyu Flat Irons are much more marbled than their conventional counterparts. But they still benefit from some nice acid to make bring out the tenderness. This balsamic marinade is simple and oh-so good.
Seared Wagyu Flat Iron with Balsamic Marinade
- 1 Lone Mountain Wagyu Flat Iron Steak (about 1.5 pounds)
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 4-6 cloves garlic, finely chopped
- 1 tablespoon dried rosemary
- 1.5 tablespoons dijon mustard
- Salt and pepper to taste
- Combine olive oil, vinegar, mustard, garlic, rosemary, salt, and pepper in a casserole dish. Whisk together.
- Place steak in dish and coat with marinade, turning once.
- Cover and let marinate in refrigerator for a minimum of 4 hours, best overnight.
- When done marinating, remove from refrigerator and let sit to room temperature, about 30 minutes.
- Heat a large cast iron skillet over medium high heat with just a splash of olive oil.
- Once hot, place steak in pan. Cook for 5-6 minutes. Flip and cook 5-6 minutes on the other side for medium rare.
- Let rest for at least 5 minutes. Slice against the grain and serve.