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Grilled Thai-style Wagyu Flat Iron Steak w Shallot Rice

I love spicy food from around the world from New Mexico hatch chili salsa to fiery Schezuan firepot fondues to melt-your-earwax Thai curries. 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. In this Thai inspired recipe, I marinate the flat iron in a Thai curry paste.

If you don’t have time to make the curry paste from scratch or can’t find these ingredients, you can use canned Thai red curry paste or Thai sour soup paste, called Tom Yum, that you can buy in an Asian grocery store. I like to pair curries with a fragrant rice and in this recipe, I feature my shallot rice flavored with chicken stock and shallot oil and garnished with fried shallots flakes.

  • Total Time: 1 hour 15 mins
  • Yield: 2 1x


Units Scale

Steak ingredients

Spice Paste

  • 4 shallots, peeled
  • 2 cloves garlic, peeled
  • 1 stick lemon grass, use the softer bottom 3-inches, cut into rings
  • 1/4 cup coconut milk
  • 2 tablespoons vegetable oil
  • 2 tablespoon Thai curry paste (Tom Yam paste, Panang paste, or red curry paste)
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons sugar

Shallot Rice

  • 1 cup rice
  • 1 cup chicken stock
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 6 shallots, peeled and sliced into thin strips
  • 1/2 cup vegetable oil for frying the shallots


  1. Blend the spice ingredients in a food processor until you get a slurry-like curry paste. If the paste is too thick, add more coconut milk until you get the consistency of creamy dressing. Transfer to a bowl
  2. Spread half the spice paste all over the Wagyu Tomahawk and rest the steak in the bowl in the fridge to marinate for an hour.
  3. Heat 2 tablespoons vegetable oil in a saucepan and simmer the other half of the marinade on low heat for 15 minutes. If the marinade dries out, add some coconut milk. Season to taste with fish sauce, sugar. If you don’t have fish sauce, use some salt and pepper instead. Remove and keep the sauce warm to use later to baste the steak during grilling
  4. After an hour, remove steak from fridge and brush off most of the marinade with your fingers. You want a little of the marinade on the steak.
  5. Apply a thin coat of SYD Moola Beef rub on both sides of the steak
  6. 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).

  7. Smoke the steaks until internal temperature is about 110F.
  8. Move the steaks over the direct zone to get a char. Brush on the curry basting sauce. Remove when medium rare (about 128F) or the doneness you like.
  9. Rest for 15 minutes before slicing the steak diagonally against the grain. Serve the flat iron steak slices with some shallot rice.

Shallot Rice

  1. Heat 1/2 cup of oil in a saucepan under medium heat. When oil is medium hot, carefully add shallots. Cook until the shallots turn medium brown (about 10-20 minutes depending on how hot your oil is). Be careful as the moment the shallot starts to turn brown to the point it is burnt is only 2 minutes. Removed fried shallots and drain on paper towel. The shallot oil is very fragrant and flavorful and should be kept in fridge to cook other dishes.
  2. Place 1 cup rice, 1 cup chicken stock, 1 tablespoon shallot oil, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper in a rice cooker and cook the rice. If you are making the rice on a stove top, use 1 1/2 cups chicken stock instead of 1 cup
  3. Once rice is cooked, fluff with fork. Sprinkle the shallots on top of the rice and serve the steak slices with the shallot rice. Garnish with cilantro

  • Author: Harry Soo
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Entree
  • Cuisine: Thai-American