Flavorful Wagyu flank steak is marinated in ginger, garlic, honey, soy sauce, chile oil, sesame oil, and scallions. The steak is grilled, sliced, and served over a cilantro-scallion salad! The combination of the vegetables, herbs, honey, ginger, and beef makes for a tasty meal. Try this recipe for lunch or dinner! —Double8Cattle
Double 8 Cattle Company Fullblood Wagyu Flank Steak
2-INCH PIECE Ginger (peeled and thinly sliced)
Garlic Cloves (rough chopped)
Scallions (small diced)
SMALL BUNCH Cilantro (leaves and stems cut into bite-size pieces)
Scallions (thinly sliced on a biased cut)
Fresno Chile (minced)
Rice Wine Vinegar
In This Recipe
BBQ or Gas Grill,
Rimmed Baking Sheet
Take the Fullblood Wagyu flank steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
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).
PREPARING THE FULLBLOOD WAGYU FLANK STEAK
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.
PREPARING THE CILANTRO-SCALLION SALAD
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.
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!