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Savor the Richness of Australian Wagyu Flank Steak Like Never Before

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Learn how to make delicious Australian Wagyu Flank Steak. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1.5 pounds Australian Wagyu flank steak
  • 1/4 cup soy sauce (or tamari for gluten-free option)
  • 2 tablespoons olive oil (or avocado oil for a lighter flavor)
  • 2 tablespoons honey or maple syrup (to balance the savory)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional but adds warmth)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (for subtle depth)
  • Juice of half a lemon or lime
  • Fresh herbs for garnish such as parsley or cilantro (optional)

If you find yourself without soy sauce, a mix of Worcestershire sauce and a pinch of salt can work in a pinch. And while I usually encourage fresh garlic, garlic powder is a fine substitute if you’re in a hurry—though it won’t quite carry the same punch.

Instructions

  1. Start by patting the flank steak dry with paper towels to ensure a good sear.
  2. In a shallow dish or resealable bag, combine soy sauce, olive oil, honey, garlic, ginger, black pepper, smoked paprika, and lemon juice. Mix well to create your marinade.
  3. Place the steak in the marinade, making sure it’s fully coated. Cover and refrigerate for at least 2 hours, preferably overnight. This step is where the magic happens—marinating lets the flavors soak deep, much like Mama Lu’s slow-simmered pot roasts that filled our farmhouse with warmth.
  4. Remove the steak from the fridge about 30 minutes before cooking to bring it to room temperature. This helps the meat cook evenly, a trick I learned after many brisk mountain mornings when impatience was my enemy.
  5. Heat a cast-iron skillet or heavy pan over medium-high heat until it’s just starting to smoke. You want it hot enough to get a good crust but not so hot that it burns.
  6. Add a teaspoon of oil to the pan, then lay the steak down carefully. Let it sear undisturbed for about 4-5 minutes.
  7. Flip the steak and sear the other side for another 4 minutes. Because of the flank’s thickness, this timing usually brings it to medium-rare—our preferred doneness, tender and juicy but with a bit of bite.
  8. Remove the steak and let it rest on a cutting board for at least 10 minutes. Resting allows the juices to redistribute, ensuring every bite is flavorful and moist. Mama Lu always said, “Good things wait their turn,” and this is one of those moments.
  9. Slice the steak thinly against the grain to maximize tenderness. Serve immediately, garnished with fresh herbs if you like.

Find it online: https://claracooking.com/australian-wagyu-flank-steak/