Our flavorful Fullblood Wagyu Flat Iron takes on an Indian twist with this creative and absolutely amazing recipe. Roasted onion brings a slight sweetness to the creamy yogurt sauce, cutting the mild spice of the marinade. We recommend marinating the steak for 4-24 hours before cooking. The Raita can also be made in advance.
Grilled Herb-Rubbed Wagyu Flat Iron with Roasted Onion Raita
- 1 Lone Mountain Wagyu Fullblood Wagyu Flat Iron Steak
- 3/4 cup firmly packed fresh cilantro leaves and steams, separated
- 1/2 cup firmly packed fresh mint leaves
- 3 cloves garlic
- 2 serrano or jalapeno chiles, stem and seeds removed, divided
- 1-inch length fresh gingerroot, unpeeled and sliced into fourths
- 1 Tbsp olive oil
- 1-3/4 tsp salt, divided
- 1 tsp garam masala
- 1 small red onion
- 1 tsp sugar
- 3/4 cup plain whole milk yogurt
For the Steak
- In the bowl of a food processor (or blender), combine 1/4 cup cilantro, 1/4 cup mint, garlic, 1 chile, 3 slices of ginger, olive oil, 1 tsp salt, and garam masala. Blend or pulsed the ingredients until they are well combined into a fairly smooth puree.
- Pat the steak dry with a paper towel and place in a shallow glass backing pan. Scrape the rub out of the bowl onto the meat. Set the bowl aside to make the sauce (you don't have to wash it!).
- Smear the rub evenly over the steak on both sides, distributing as evenly as possible. There should be enough to lightly cover it all. If the rub is difficult to spread, add a tsp of olive oil. Cover the container tightly in plastic wrap and place in the refrigerator for at least 4 hours, up to overnight.
For the Raita
- Roast the whole, unpeeled onion directly over a medium low flame, turning it continuously until the skin is completely burned and black and juice is oozing out, about 15 minutes. Remove from the eat and allow the onion to cool until it can be handled comfortably.
- Put the remaining chile and ginger slice in the food processor bowl. Pulse to coarsely chop. Add the remaining 1/2 cup cilantro leaves and 1/4 cup mint leaves. Pulse several more times until the herbs are finely chopped but not pureed. Add the remaining 3/4 tsp salt and the sugar to a medium bowl with 1 Tbs water and stir to dissolve. Peel and roughly chop the onion (about 1/2 a cup). Remove the ingredients from the food processor bowl and put into the medium bowl wiht the seasoned water. Stir in the yogurt and onion. Let chill for 1-2 hours or longer before serving.
- One hour before you're ready to grill the steak, remove it from refrigerator and let sit to room temperature.
- Preheat a charcoal or gas grill to high heat (475 degrees F). Scrape grill clean and lightly oil.
- Scrape most of the rub off the steak and cook it on the highest part of the grill until seared, about 4 minutes. Turn the steak over and sear the other side for another 3.5-4 minutes for medium rare.
- Transfer to a cutting board and let rest for 10 minutes before slicing 1/4 inch thick against the grain.
- Serve with the Raita and grilled naan bread or basmati rice.