The Kobe beef flank steak comes from the belly of the Wagyu cow. Even with Kobe meat, the flank steak is much tougher than other cuts, especially the loin located just above it.
Because the flank steak is tougher than other primal cuts of beef, a tenderizing marinade and quick cooking method, often braising, is used. The following recipe will help you prepare a good Kobe flank steak with a quick searing.
Of course, as with all Kobe beef, we’ll finish the steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
First, take two pounds of thinly cut Kobe flank steaks. Combine a one-half cup of dry red wine, three tablespoons of soy sauce, five pressed garlic cloves, one teaspoon each of dried rosemary and thyme, and some cracked black pepper. Coat the steak thoroughly on both sides, cover with a plastic wrap, and let sit for at least four hours.he steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
Most recipes call for bringing meat to room temperature before cooking, but with flank steak, some wisdom says leave it in the refrigerator until cooking time. Flank steak, even Kobe flank steak, can be tough and overcooking ruins what could be a good piece of meat. Cooking chilled meat allows the outside to brown while keeping the middle rare.
Once you are ready to finish the steak, heat two tablespoons of olive oil in a skillet. Heat the oil to just below the smoke point. When the oil is ready, it will seem to gel in the skillet and begin to send off what appears to be steam.
Gently lay the Kobe flank steak in the pan and sear for two minutes. You do not want to move the steak at all during this time. While the meat cooks, the rich, caramelized outside forms. After two minutes, gently lift the steak from the pan and sear the other side for two minutes. When finished, remove the steak to a plate and tent with aluminum foil for ten minutes. Be sure to slice the Kobe flank steak against the grain when serving.
What recipes have you tried with Kobe flank steak or other cuts of Wagyu cow that are traditionally considered tough and difficult to prepare?