Mishima Ranch Wagyu Flat Iron Steak Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.

2. 2

   Cook the Steak

   Season the Wagyu flat iron steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let it rest.

3. 3

   Sauté the Vegetables

   In the same skillet, add the remaining olive oil. Sauté the asparagus and oyster mushrooms for about 5-7 minutes until tender. Season with salt, black pepper, and fresh thyme.

4. 4

   Make the Cabernet Sauce

   In the same skillet, pour in the cabernet wine and scrape up any brown bits. Let it reduce for about 5 minutes. Add the beef stock and reduce for another 5-7 minutes until slightly thickened. Adjust seasoning if necessary.

5. 5

   Plating

   Slice the rested steak and place it on a plate. Add the sautéed asparagus and oyster mushrooms, and the roasted fingerling potatoes on the side. Drizzle with the cabernet sauce and top with fried onion strings for garnish.