There’s something undeniably special about savoring a delicious steak, especially when it comes from the luxurious cuts of Australian Wagyu. I remember the first time I tried it; I was hosting a small dinner party, and the moment my guests took a bite, their eyes lit up with delight. It was a heartwarming moment that made me feel like a culinary star! Ever since, I’ve been hooked on this recipe for Australian Wagyu flank steak—it’s become a crowd-pleaser and the highlight of any gathering.
What I love most about this dish, aside from the melt-in-your-mouth tenderness of the steak, is how simple yet flavorful it is. The marinade brings out the natural richness of the Wagyu, and with just a few ingredients, you can create an impressive dish that looks and tastes gourmet. So, gather your ingredients, and let’s get grilling!
What’s in Australian Wagyu Flank Steak?
Australian Wagyu flank steak: This is the star of the show! Its distinctive marbling lends an incredible depth of flavor and tenderness. I often buy mine from trusted butchers or online sources specializing in quality meats.
Soy sauce: This adds savory umami notes to the marinade. I prefer a low-sodium soy sauce so I can control the saltiness.
Worcestershire sauce: A tangy addition that deepens the flavor profile and enhances the meat’s natural richness.
Honey: A touch of sweetness balances out the savory elements. It caramelizes beautifully on the grill, adding a lovely color and flavor.
Sesame oil: This oil provides a nutty aroma that complements the dish perfectly. A little goes a long way!
Garlic and ginger: These two aromatics bring warmth and depth. Fresh is best, so I always opt for freshly minced garlic and grated ginger.
Salt and pepper: Just a dash to season! Remember, the Wagyu has its own flavor profile that you don’t want to overshadow.
Vegetable oil: This is essential for grilling; it helps prevent sticking and ensures that each side gets that nice char.
Optional garnishes: Sliced green onions and sesame seeds add a fresh crunch and visual appeal.
Is Australian Wagyu Flank Steak Good for You?
So, is indulging in some fabulous Australian Wagyu a healthy choice? Well, like everything in life, it’s all about balance!
Wagyu Beef: While it is higher in fat compared to other beef, the marbling contains monounsaturated fats that can be beneficial when consumed in moderation. They tend to be heart-healthy compared to saturated fats.
Soy Sauce: A classic flavor enhancer, but it can be high in sodium, so if you’re watching your salt intake, remember to use a low-sodium version.
The flavors here are rich and satisfying, making it ideal for special occasions or – who are we kidding? – any day you want to treat yourself. Just give it a squeeze of fresh lemon juice on your plated steak for a little zing, and you’ve got yourself a balanced meal!
Ingredients List
– 1.5 lbs Australian Wagyu flank steak
– 1/4 cup soy sauce
– 2 tbsp Worcestershire sauce
– 2 tbsp honey
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 inch ginger, grated
– Salt and pepper to taste
– 2 tbsp vegetable oil (for grilling)
– Optional garnishes: sliced green onions and sesame seeds
This recipe serves about 4 people, depending on their appetite and how many side dishes you have!
How to Make Australian Wagyu Flank Steak?
1. **Marinate the Steak**: In a bowl, mix together soy sauce, Worcestershire sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Place the Wagyu flank steak in a resealable plastic bag or shallow dish, pouring the marinade over the meat. Seal or cover and refrigerate for at least 1-2 hours, preferably overnight to let those flavors work their magic.
2. **Prepare the Grill**: Preheat your grill or grill pan to high heat. Give it a good brush with vegetable oil to keep things from sticking and help with that beautiful grilling char.
3. **Grill the Steak**: Remove the steak from the marinade, letting the excess drip off. Place it on the grill and cook for about 5-6 minutes on each side for medium-rare. I always recommend using a meat thermometer to avoid guesswork; aim for an internal temperature of 130°F (54°C) for that perfect doneness.
4. **Rest the Steak**: Once done, take the steak off the grill and let it rest for 5-10 minutes. It feels hard, but trust me—it’s crucial! This step allows the juices to redistribute so that every slice is juicy and tender.
5. **Slice and Serve**: Using a sharp knife, slice the steak against the grain into thin pieces. Arrange on a plate, drizzled with any leftover marinade. For that restaurant-worthy touch, garnish with sliced green onions and sesame seeds. Serve it alongside some fried rice or noodles, and watch your guests smile!
Grilling Tips & Variations
– **Marinade Magic**: If you’re feeling adventurous, try adding a splash of rice vinegar or a pinch of red pepper flakes to the marinade for a tangy kick!
– **Side Dish Ideas**: For a great pairing, whip up some stir-fried noodles or a crisp Asian-style slaw. They complement the flavors wonderfully!
– **Leftover Love**: If you have leftover steak, it makes incredible sandwiches the next day. Just pop it in between two slices of crusty bread with some fresh veggies, and you’re set!
I hope you’ll give this Australian Wagyu flank steak a try! With its juicy tenderness and rich flavors, it’s bound to become a favorite in your home, just like it has in mine. Make sure to share your experiences and any fun twists you add. Happy grilling!
