Rustic Wagyu Flat Iron Steak with Wine and Butter Sauce

September 16th, 2016No Comments

Pictures courtesy of Snake River Farms

Rustic Wagyu Flat Iron Steak with Wine and Butter Sauce
 
Prep time
Cook time
Total time
 
When I was practicing to appear on Food Network Chopped Grill Masters, I had to learn how to prepare an entire dish consisting of cooked meat(s), sides, and sauce within a 30-minute cooking window. Since I'm not a classically trained chef, I needed simple recipes that I could execute on the show. I know how to prepare meat and sides but creating French-style sauces and wine pairings was not my forte. When it comes to sauce, I can whip up barbecue sauces but what if wine showed up in the mystery ingredient basket on the show?

No worries as I know many chefs who are much better at making wine sauces than me. My chef buddy and SYD alumni Kenny Tran, an engineer by trade, quit his job and opened one of the hottest barbecue restaurants in Orange County called The Smoking Rib. Kenny helped me with my predicament and after some experimentation at his restaurant, he showed me a simple sauce using only wine and butter. You boil down the wine to a syrup and add butter to thicken and emulsify the sauce and season with salt and pepper. Simple yet super delicious and it paired superbly with beef. When my sponsors Snake River Farms sent me some Wagyu Flat Iron Steaks to shoot a KTLA5 morning show segment, I had some extra pieces of these $95 beauties which I ran out of time to cook on camera as I had several other meats on the grill. Since it was a busy weekday night when I cooked this recipe, I whipped up a semi-homemade mushroom mashed potatoes side to go with it.
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • Steak ingredients
  • 1 SRF Wagyu flat iron steak (about 1.5 lbs)
  • 2 tablespoons Slap Yo Daddy Moola Beef rub
  • 1 teaspoon granulated garlic
  • 2 teaspoons vegetable oil
  • ¼ stick unsalted butter, melted
  • Springs of rosemary tied together to use as butter brush
  • 1 bunch parsley, chopped
  • Mushroom Mashed Potatoes ingredients
  • 2 cups cooked mashed potatoes
  • 1 cup chicken stock
  • 1 cup white minced white mushrooms
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • Salt and white pepper to taste
  • Wine Butter Sauce ingredients
  • 2 cups Stella Rosa Red Wine Semi-sweet
  • ¼ stick unsalted butter
  • Salt and white pepper to taste
Instructions
  1. Mix together in a bowl the SYD Moola Beef rub and granulated garlic
  2. Remove steak from fridge and brush both sides with vegetable oil
  3. Apply a medium coat of the Moola Garlic rub. Rest steaks in fridge while you make the sauce and mashed potatoes

  4. Sauce
  5. Heat 2 cups Stella Rosa Red Wine semi-sweet in a saucepan (I found my bottle in Wal-Mart for about $12). Boil until reduced to about 2 tablespoons syrupy red liquid. Lower heat and slowly stir in cold pieces of butter (about 2 - 3 tablespoons cut into small pieces) one piece at a time until sauce become silky and thick enough to coat the back of a spoon. Remove from heat and keep warm while you grill the steak

  6. Mushroom Mashed Potatoes
  7. Sauté 1 cup of minced white mushrooms with 2 tablespoons butter and a bit of minced garlic. Add a bit of chicken stock to cook the mushrooms to reduce it into a wet paste-like consistency. You will get about ¼ cup yield to mix into the store bought mashed potatoes
  8. Mix the sautéed mushrooms with two cups of cooked mashed potatoes (store bought from Wal-Mart because it was a busy work night when I cooked this). Add a couple tablespoons of chicken stock to get the mashed potatoes to the right consistency. Add salt and white pepper to taste. Keep warm and set aside
  9. Once sauce and side is made, start cooking the steak. Place steak into 275F pit on the indirect zone away from the fire. Add some wood chunks to get some smoke flavor (I used pecan chunks).

  10. Smoke the steaks until internal temperature is about 110F.
  11. Move the steaks over the direct zone to get a char. Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium rare (about 128F) or the doneness you like.
  12. Rest for 15 minutes. Brush with some melted butter and a light sprinkle of Moola as finishing rub before slicing the steak diagonally against the grain. Serve the flat iron steak slices with some mushroom mashed potatoes. Drizzle some Stela Rosa red wine sauce on the steak or serve on the side. Garnish with a bit of chopped parsley


 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: