- Daube of Yorkshire Wagyu
- Pulled Yorkshire Wagyu Sub
- Yorkshire Wagyu and Wold Top Beer Pie
- Yorkshire Wagyu Barbecued Fore Rib of Beef
- Yorkshire Wagyu Boeuf Bourguignon
- Yorkshire Wagyu Carpaccio-style
- Yorkshire Wagyu Cheese Steak Sandwich
- Yorkshire Wagyu Crispy Chilli
- Yorkshire Wagyu Fajitas
- Yorkshire Wagyu Flat Iron Steak with Red Wine Sauce
- Yorkshire Wagyu Japanese-style Sirloin Steak
- Yorkshire Wagyu Lasagne
- Yorkshire Wagyu Meatballs
- Yorkshire Wagyu Pinwheels
- Yorkshire Wagyu Ragu Sauce
- Yorkshire Wagyu Ribs braised in Yorkshire Blackout Beer
- Yorkshire Wagyu Shawarma
- Yorkshire Wagyu Sirloin Steak with Blue Cheese
- Yorkshire Wagyu Sliders
Yorkshire Wagyu Flat Iron Steak with Red Wine Sauce
Recipe provided by Sue Nelson, Yorkshire Food Finder
Yorkshire Wagyu flat iron steak with red wine sauce
2 flat iron steaks, each 140g
2 tbsp Yorkshire Rapeseed Oil
1 clove garlic, finely minced
Small handful flat leaf parsley, finely chopped
1 sprig rosemary, finely chopped
Small handful chives, finely chopped
60ml good quality red wine
Pinch of English mustard powder
Salt and freshly ground black pepper
For the red wine sauce
25g unsalted butter
1 small red onion, halved and then sliced thinly
15ml good quality balsamic vinegar
200ml good quality red wine
200ml hot beef stock
1. First marinade the flank steak. Mix together the Yorkshire Rapeseed Oil, minced garlic, parsley, rosemary, chives, red wine, mustard powder, salt and pepper in a small bowl.
2. Pop the steaks into a re-sealable bag – a freezer bag will do - and pour over the marinade. Squeeze out as much air from the bag as possible, seal, and marinate in the fridge for at least 2-3 hours and preferably overnight.
3. Next, make the red wine sauce. Melt half the butter in a non-stick sauté pan add the onions and the balsamic vinegar, then cook over a medium heat for a few minutes until the onions are starting to soften. Stir often to make sure the onions don’t catch.
4. Add the wine and reduce by two thirds. Add the stock and reduce by half, then remove from the heat and whisk in the remaining butter to make the sauce rich and glossy. Can be made in advance and re-heated, but if so, whisk in the butter just before serving.
5. For the steak, cook on a hot barbecue over direct heat for 2½ minutes before turning once and cooking for a further 1½ minutes. Without turning the steak move it to cook over indirect heat for 1½ - 2 minutes for rare or 2 - 2½ minutes for medium rare.
6. Rest under foil for at least half the cooking time, slice and serve, pouring a little of the red wine sauce over. Goes well with new potatoes tossed in butter with parsley or chives, and fine beans.
• Flank steaks can easily become dry if cooked beyond medium rare. This is because the muscle has less interior fat than other steaks.
• To cook on the hob, heat a non-stick frying pan until very hot. There’s no need to add oil or butter – just add the marinated steak to the hot pan and cook as above. For the indirect cooking, just remove the pan from the heat.