Recipe of Quick Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes

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As for the number of servings that can be served to make Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes estimated approx 70 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes using 17 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes:

1. 1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
2. 5 Garlic Cloves (minced)
3. 1/3 CUP Extra Virgin Olive Oil
4. 1/2 CUP Balsamic Vinegar
5. 2/3 CUP Red Wine
6. 2 TBSP Fresh Rosemary (chopped)
7. 1 TSP Kosher Salt
8. 1/2 TSP Freshly Ground Black Pepper
9. Yukon Gold Hasselback Potatoes
10. 6 Large Yukon Gold Potatoes (rinsed and patted dry)
11. 6 OZ Unsalted Butter (melted)
12. 3 Garlic Cloves (minced)
13. 3 SPRIGS Fresh Thyme Leaves (pick the leaves off one sprig and leave the other sprigs whole)
14. 2 TSP Kosher Salt
15. 1 TSP Freshly Ground Black Pepper
16. 4 OZ Parmesan (grated)
17. 4 TBSP Chives (chopped)

Instructions to make to make Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes

1. PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU FLAT IRON STEAK In a bowl, whisk together the minced garlic, extra virgin olive oil, balsamic vinegar, red wine, chopped rosemary, kosher salt, and freshly ground black pepper. This is your marinade.Place the Fullblood Wagyu flat iron steak in a casserole dish. Pour the marinade over the top of the steak. Flip and turn the steak in the marinade to fully coat.
2. Refrigerate the dish for 6-12 hours, turning the Fullblood Wagyu flat iron steak every few hours. Pull the marinated steak from the refrigerator, and let it sit at room temperature for one hour. When you’re ready to cook, preheat your grill to medium-high heat.
3. PREPARING THE YUKON GOLD HASSELBACK POTATOES Preheat the oven to 400°F.Melt the unsalted butter with the two whole sprigs of thyme, minced garlic, kosher salt, and freshly ground black pepper. This is your melted butter mix.Place two chopsticks along each long side of a potato (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato).
4. Using a chef’s knife, cut the potato down to the chopsticks, cutting 1/4-inch-thick slits all the way down the length of the potato. Do this cutting process on all of the potatoes. Place the potatoes on a baking dish with parchment paper, and brush the potatoes with half of the melted butter mix.Bake the potatoes for 35 minutes, and brush with the remaining melted butter mix. Then, continue baking the potatoes until they are cooked through (about 30 minutes more).
5. Sprinkle with thyme and parmesan, and bake the potatoes for 5 more minutes. Finish the potatoes by sprinkling chopped chives on top.
6. FINAL STEPS Place the Fullblood Wagyu flat iron steak on the preheated grill, and reserve the marinade. Grill the steak for 5 minutes per side for a medium-rare finish. Remove the steak from grill, and let it rest for 10 minutes. Meanwhile, pour the reserved marinade into a skillet over medium heat. Bring the marinade to a boil, and allow it to cook until it reduces by half (takes around 10 minutes). Watch the marinade closely so it doesn’t burn.
7. Spoon the marinade/sauce onto a serving plater. Slice the steak against the grain into 1/4-inch-thick slices, and place on top of the sauce. Pair the steak with the Yukon Gold hassleback potatoes, and enjoy!

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