Are looking for a fullblood wagyu beef flat iron steak tartare recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious fullblood wagyu beef flat iron steak tartare should has aroma and taste that could provoke everyone’s taste.

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Ingredients and seasonings required in prepare

1. Prepare 1 (8 OZ) Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
2. Prepare 1 OZ Capers (minced)
3. Use 4 Cornichons (minced)
4. Prepare 1 TBSP Chives (minced)
5. Prepare 1 Shallot (minced)
6. Prepare 1 Lemon (juiced)
7. Prepare 1 Egg
8. Prepare 2 TBSP Olive Oil (to season)
9. Prepare Kosher Salt (to season)
10. Use Sea Salt (to season)
11. Prepare Freshly Ground Black Pepper (to season)
12. Use 1 Radish (shaved) (to garnish)
13. Prepare Fresh Herbs (to garnish)
14. Use 1 Baguette

After you receive your shipment, knowing the basics of Wagyu is crucial. Click here for storing, handling, and preparing your Wagyu beef! Cook medium-rare to medium-well to experience the tender texture and buttery flavor Wagyu is known for. Place steak in dish and coat with marinade, turning once.

Steps to make Fullblood Wagyu Beef Flat Iron Steak Tartare:

1. PREPARING THE FULLBLOOD WAGYU FLAT IRON STEAK TARTARE Coat the entire Fullblood Wagyu flat iron steak with kosher salt. Allow the meat to rest for 10 minutes in the refrigerator. Place a medium empty mixing bowl in the fridge, as well, to keep it cool. After 10 minutes, remove the flat iron steak from the fridge, and rinse thoroughly. Pat dry. Pull out the cold mixing bowl from the fridge as well. This will ensure your tartare stays chilled.
2. Alternatively, you can put a large bowl of ice underneath the mixing bowl to keep it cold.Butterfly cut the Fullblood Wagyu flat iron steak. Then, make 1/4 inch slices. Turn the meat, and repeat the process so that you have 1/4 inch cubes of steak. Place the meat cubes in the chilled bowl.
3. Mince the capers, shallots, chives, and cornichons. Add to the chilled (tartare) bowl. Add the juice of one lemon. Season with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Don’t be shy on the seasoning. Mix all the ingredients together. Taste to check the seasoning, and add more as needed.
4. FINAL STEPS Place a ring mold on a plate, and place the tartare mixture inside of the mold. Gently push down with the back of a spoon until leveled. Remove the ring mold. Separate one egg. Save the egg white for a different use, and place the egg yolk on top of the tartare. Season with sea salt. Garnish with some shaved radish and fresh herbs.Pair with a side of grilled crusty bread (use the baguette for this).Serve, and enjoy!
5. Done and ready to serve!

It responds well to a marinade or just simply seasoned and grilled. Wagyu is a breed of Japanese cattle known for its high level of marbling. It is often associated with beef from the Kobe region of Japan. Although all Kobe is Wagyu, not all Wagyu is Kobe. Check out the Steak Stack and find the perfect cut for any occasion.

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