Grilled Wagyu Flank Steak



For the marinade:

4 tbsps. Extra virgin olive oil
3 tbsps. Fresh lemon juice
2 tbsps. Brown sugar
1 tsp. Red pepper flakes, crushed
1 head garlic, minced
½ tsp. Chili powder
½ tsp. Cayenne
pinch of paprika
1 to 2 kls. Flank steak or tri tip cut
sea salt
freshly ground pepper
tomatoes, grilled



Step 1

Choose a large shallow dish big enough to fit the steak. Make the marinade in the dish by mixing together the olive oil, lemon juice, sugar, red pepper flakes, garlic, chili powder, cayenned and paprika. Place the steak in the dish and turn to coat well, then marinate at room temperature for at least 2 hours. Just before grilling, season the steak with salt and pepper. Preheat your barbecue grill. When hot, place the steak on the grill, cover and cook until seared for 2 to 3 minutes. Flip the steak over, cover and cook for another 2 to 3 minutes. Transfer to a cutting board and let rest before slicing. Serve with chimichurri sauce and baked potatoes with herbs.

Step 2

Cooking Lesson: 1. Skirt and flank steak are best when they are cooked medium rare. You can always put it back on the grill if too rare, but you can never correct a steak cooked well done. 2. Cutting a steak butterfly-style helps to cook it quickly and evenly. You may use a meat mallet to tenderize if not using Wagyu beef. Wagyu is a bread of cattle that has intense marbling, hence, meat is more tender and flavorful. 3. After grilling, sprinkle with sea salt and freshly ground. Pepper. 4. Slicing thinly against the grain makes the fibers shorter, hence it become more tender and easier to chew. 5. Always rest the steak after grilling so the juices won't run when you slice. 6. Serve with Chimichurri Sauce and Grilled Tomato Sauce.

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