Ingredients
Scale
- 1.5 pounds (700g) Australian Wagyu flank steak
- 2 tablespoons olive oil (extra virgin if possible)
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika (optional, for a gentle smoky note)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons soy sauce (for marinade – optional)
- 1 tablespoon balsamic vinegar (optional, adds a touch of acidity)
If you’re after a little twist, feel free to swap olive oil for melted butter for a richer finish, or use lemon zest in place of balsamic vinegar for a zesty brightness. When I first started cooking, my mum encouraged me to make little swaps based on what we had around the cottage — that’s the beauty of this recipe, it’s forgiving and full of potential.
Instructions
- Begin by patting your Australian Wagyu Flank Steak dry with paper towels. This step is crucial — as my mum always said, a dry surface sears beautifully, locking in those precious juices.
- In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, smoked paprika, sea salt, black pepper, soy sauce, and balsamic vinegar if using. This marinade brings out layers of flavour without overpowering the delicate Wagyu taste.
- Place the steak in a shallow dish or a resealable bag and pour the marinade over it. Massage gently to coat all sides. Cover and refrigerate for at least 1 hour, ideally 3-4 hours. I like to do this early in the day, letting the steak soak up all those lovely herbs while I prepare the rest of the meal.
- About 30 minutes before cooking, remove the steak from the fridge and let it come to room temperature. This little pause helps it cook evenly, a trick I picked up from watching my mum patiently wait by the kitchen door for the right moment.
- Preheat a heavy-based frying pan or cast-iron skillet over medium-high heat until it’s smoking hot. You want that sizzle the moment the steak hits the pan — it’s the sound of magic happening.
- Place the steak in the pan and sear for about 3-4 minutes on each side for medium-rare, depending on thickness. Resist the urge to move it around; let it develop a rich, caramelised crust. For those who prefer medium, add another minute per side.
- Once seared, transfer the steak to a plate and cover loosely with foil. Allow it to rest for 10 minutes — this is where the juices redistribute, and the meat becomes tender and juicy. I often use this time to brew a pot of strong tea, reflecting on the day’s kitchen adventures.
- Slice the steak thinly against the grain to ensure each bite is tender. Serve immediately, perhaps with some simple roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
