Fall

Soy-Tamarind Wagyu Steak with Roasted Squash

December  8, 2021
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Photo by Double8Cattle
Author Notes

This sweet and spicy soy-tamarind Wagyu flat iron steak is flavorful and delicious. The well-marbled steak is marinated in soy, tamarind, brown sugar, garlic, ginger, oil, peppers, orange zest, and lime zest. It's then seared, sliced, and served with roasted Delicata squash! Try this tasty recipe for lunch or dinner! —Double8Cattle

  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
  • 2 tablespoons Grapeseed Oil
  • 3 teaspoons Delicata Squash
  • 1 Kosher Salt
  • 1/2 cup Soy Sauce
  • 1/4 cup Tamarind Concentrate
  • 2 tablespoons Brown Sugar
  • 2 Large Garlic Cloves (minced)
  • 1 tablespoon Minced Ginger
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Chile Oil
  • 1/2 cup Cilantro Leaves
  • 2 Serrano Peppers (sliced into thin coins)
  • 1 teaspoon Orange Zest
  • 1 teaspoon Lime Zest
In This Recipe
Directions
  1. Tools - Small Bowl, Medium Bowl, Large Casserole Dish, Grill Pan, Zester, Probe Thermometer
  2. FIRST STEP Take the Fullblood Wagyu flat iron steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE SQUASH Cut the squash in half lengthwise, and remove the seeds. Then, slice them into half-inch pieces. Reserve.
  4. PREPARING THE MARINADE In a small bowl, combine the soy sauce, tamarind concentrate, brown sugar, minced garlic, minced ginger, sesame oil, chile oil, cilantro leaves, sliced serrano peppers, orange zest, and lime zest. Mix well. This is your marinade. Place the Wagyu flat iron steak in a large casserole dish (big enough for the steak to lay flat in the dish). Pour all of the marinade except for a 1/2 cup (reserve that for later) over the Wagyu steak in the casserole dish. Massage the marinade into the steak, and let it marinade in the refrigerator for 2 hours. After 2 hours, bring the casserole dish/Wagyu steak out of the refrigerator. Allow the steak to sit out at room temperature and marinate for another hour.
  5. ROASTING THE SQUASH Place the sliced Delicata squash in a medium bowl, and toss the squash with the ½ cup of marinade (you reserved from earlier) and 1 teaspoon of kosher salt. Preheat the oven to 375°F. Roast the Delicata squash for 20 minutes or until tender. Keep the squash warm until ready to serve.
  6. ROASTING THE WAGYU FLAT IRON STEAK Heat a grill pan over medium-high heat for 10 minutes or until you see it smoking slightly. Lightly coat the grill pan with grapeseed oil, and place the Wagyu flat iron down on the pan to sear. Sear the Wagyu steak on both sides until nice grill marks appear and the internal temperature reaches 125°F (if you desire a medium-rare finish). This takes approximately 5 minutes per side.
  7. FINAL STEPS Let the cooked Wagyu flat iron steak rest for 10 minutes. Then, slice it against the grain into half-inch-thick slices. Serve the Wagyu steak slices warm with the roasted Delicata squash, and enjoy!

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