The Flat Iron Steak is a lesser known cut that is phenomenal when prepared correctly. Our 100% Fullblood Wagyu Flat Iron is marvelously marbled. One taste and you might have a new favorite cut of meat.
Jess Pryles, our friend and meat connoisseur, created an incredible recipe featuring our Wagyu Flat Iron. Her fresh Salsa Verde brings a bright Mediterranean flavor to the rich beefy flavor of the steak that is balanced and perfect for the warm weather.
Flat Iron Steak with Salsa Verde
Recipe created by Jess Pryles. See her original blog post here.
- 1 Lone Mountain Wagyu Flat Iron Steak
- 1 cup flat leaf parsley, roughly chopped
- 2 cloves garlic, minced
- 2 Tbsp capers
- 5 anchovies
- 1/4 cup fresh oregano
- 1/4 cup fresh mint leaves, roughly chopped
- 1 lemon, zest and juice
- 3/4 cup good quality extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 tsp pepper
- Salt to taste
- Load up a charcoal grill with coals stacked mainly to one side. Pat steak dry with paper towels and season well on both sides with salt. Once the coals have ashed over and the grill has really heated up, place the steak over direct coals, flipping it every minute or two until a crust has built.
- Once you have a reasonable color, transfer the steak to the cool side of the grill without coals to finish cooking with indirect heat until it reaches an internal temperature of 130 degrees F. Remove from grill and wrap loosely in foil to rest at least 10 minutes.
- In a small skillet or pan, brown the minced garlic until well toasted to remove any sharp flavor.
- In a food processor, combine parsley, oregano, mint, capers, anchovy, lemon zest and juice, browned garlic, salt and pepper. Pulse to combine thoroughly. (If you don't have a food processor handy, you can chop all ingredients for Salsa Verde finely for a more rustic but equally delicious result). Once at a fine consistency, slowly add oil and vinegar.
- Remove steak from foil and slice against the grain in 1/4 inch slices. Arrange on plate and drizzle with the salsa verde. Serve with a bowl of extra salsa on the side.