Recipes

Garlic-Lime Marinated Wagyu Flank Steak with Grilled Corn Salad

by Clint Phelan

Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: 4 Servings

Intro

Wagyu Flank Steak’s one of those cuts that does best when you treat it right- and by “right,” we mean a bold, tangy marinade and a hot grill. This Garlic-Lime Marinated Wagyu Flank Steak from Phelan Farms gets seared to perfection and served up next to a grilled corn salad that tastes like summer in a bowl. It’s light, fresh, and packs a punch without gettin’ too fancy.

Directions

In a bowl or zip-top bag, mix lime juice, garlic, olive oil, soy sauce, cumin, chili powder, salt, and pepper. Add the wagyu flank steak and marinate in the fridge for at least 1 hour, or up to 6 hours.
Preheat your grill to medium-high. Grill corn directly on the grates, turning occasionally, until lightly charred (8–10 minutes). Let cool slightly, then cut the kernels off the cob.
In a bowl, combine grilled corn, red onion, cherry tomatoes, cilantro, lime juice, olive oil, salt, and pepper. Toss well and set aside.
Remove wagyu steak from marinade, pat dry, and grill 4–5 minutes per side for medium-rare. Let it rest 5–10 minutes, then slice thinly against the grain.
Serve the steak alongside a heaping scoop of the grilled corn salad—and maybe an ice-cold drink, if you’re doin’ it right.
Serves: 4
Perfect for: Backyard dinners, weeknight grilling, or when you’re craving something fresh with a kick