Recipes

Take your party up a notch with this Wagyu meatball recipe that can be made spicy with Texas Sizzle, sweet with KC Sweet Jazz, or keep it simple with Original Cox Bros. BBQ sauce. Ingredients: 2 lbs Booth Creek Wagyu Ground Beef 4 cups BBQ sauce (choose your favorite) 1/3 cup Booth Creek Honey 2 tbsp Booth Creek Wagyu Tallow (in a pinch, butter will work) 1 cup Italian breadcrumbs 1 egg 1 tbsp fresh garlic, minced 1 tbsp cayenne pepper 1 tbsp smoked paprika 1⁄2 tbsp basil 1⁄2 tbsp salt 1⁄2 tbsp pepper Directions: In a large mixing bowl mix together ground beef, egg, bread crumbs, salt and pepper (can also substitute Booth Creek Wagyu Steak Seasoning). Weigh out 1.5 oz meatballs and set on a baking sheet placed in the freezer for at least 30 minutes to harden the meatballs. Heat 1 tablespoon tallow in a large skillet over medium-high heat. Add half the meatballs making sure not to overcrowd the skillet. Brown on all sides, remove from the pan and set aside. Repeat the step with the rest of the meat balls. Add the BBQ sauce, honey, garlic, cayenne pepper, smoked paprika, and basil to the crock pot. Stir well to combine the ingredients. Add in the meatballs, tossing to coat in the sauce. Cover and cook on high for 2 hours, or until fully cooked. Stir before plating. Serve and enjoy!

Galbi means “ribs” in Korean. You will find Gabli on the menu at most Korean restaurants, but don’t wait until your next dinner out to enjoy these. Our Booth Creek Wagyu Korean Short Ribs are an easy weeknight meal that you can make in under an hour (rice included).  Ingredients:  3 lbs Booth Creek Wagyu Korean Short Ribs  1 tbsp minced garlic  1 tbsp minced ginger  3 tbsp minced onion  1 tbsp sesame seeds  2 tbsp sesame oil  1/4 cup Booth Creek Honey (or brown sugar)  1/2 cup soy sauce  1/2 cup water  Pinch salt & pepper  1 tbsp Gochujang (optional)   Directions: 1. Mix all ingredients together to make a marinade. If you like a little spicy with your sweet, include the gochujang. You won’t regret it.   2. Add the Korean Short Ribs to the marinade and mix well. Cover and keep refrigerated for at least one hour, but overnight is preferred.   3. These ribs are best made on the grill, but in a pinch, cooking in a pan works fine too. The ribs are thinner than a traditional steak, so grill on each side for just 2 - 3 minutes.   4. Using kitchen scissors, cut it in half. Then serve the ribs with steamed rice, kimchi, and ssamjang, spicy Korean soybean paste for dipping.   Serve and enjoy!

Take your Wagyu to the next level with this carne asada marinade! The zesty flavor adds freshness and vibrancy that will make you want more. Perfect for any get-together or for just a night at home, this dish will surely impress everyone that tastes it. Ingredients: 2 lbs Booth Creek Wagyu Flank Steak 2 limes, juiced 4 cloves garlic, minced ½ cup orange juice 1 cup fresh cilantro, chopped ½ tsp salt ¼ tsp pepper ¼ cup vegetable oil 1 jalapeno, seeded, and minced 2 tbsp white vinegar Directions: 1. In a gallon-sized resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Mix in a bag. 2. Put the entire Flank Steak into the resealable bag. Seal it tightly. Make sure all meat is covered by the marinade. Refrigerate for at least 2 hours, or overnight. 3. Heat an outdoor grill to high heat. 4. Remove the steak from the marinade and discard the excess marinade. Cook on the grill for 7 to 10 minutes per side or to desired temperature. 5. Slice thinly across the grain. Serve and enjoy! (Farnsworth, 2019)   Shop Flank Steak

From holiday parties to summertime backyard BBQ’s, the Booth Creek Wagyu Flank Steak is the perfect cut of meat for any time of year. This cut never disappoints, always packing a punch with rich flavor and making a lasting impression with its tenderness. Whether cooking for a few, or prepping for the week, we have the recipe for you, and tips to make it turn out just right! Cooking Tips Cut from the Flank primal, the Flank Steak is full of traditional beefy flavor and offers a unique texture. The coarse meat grain of the Flank Steak makes it chewier than most familiar steaks. While many people enjoy this cut traditionally seared and served medium-rare, it also benefits from marinades and tenderizing. We recommend cooking this cut to medium-rare (130°F) for the best flavor. When served, the Flank Steak should be cut across the meat grain to elevate the final dish and help with its texture. All recipes are delicious no matter what Booth Creek Wagyu label you choose. Click here for help picking a label that’s right for you! Check out our favorite Flank Steak Recipes! Wagyu Flank Steak Carne Asada Creamy Spinach Wagyu Flank Steak Pinwheels Wagyu Flank Steak Beef Stir Fry

Elevate any dinner party you host with these Creamy Spinach Wagyu Flank Steak Pinwheels! Perfect as hors d'oeuvres, this divine dish will leave all your guests asking for more. Ingredients: 2 lbs Booth Creek Wagyu Flank steak ⅓ tsp salt ⅓ tsp pepper 13 oz cream cheese 2 ⅔ cups fresh spinach, chopped 5 cloves garlic, minced 1 ⅓ stalk green onion, sliced Directions: 1. Place Flank Steak on a clean, flat surface. Score meat in a diagonal line about 2 inches apart with a knife. 2. Pound steak with a spiked side of a meat mallet to tenderize. Cover with plastic wrap to keep the area clean, then finish off with the flat side of the mallet until about sides with salt and pepper. Set aside. 3. In a medium bowl stir together spinach artichoke dip (or cream cheese), spinach, garlic, and green onions. Spread over steak, leaving ¼” space at the edges. 4. Roll filled flank steak from one short edge to the other. Use multiple toothpicks to secure the edge. Cut into roughly 1-inch slices with a very sharp knife. 5. Place pinwheels on a foil-lined baking sheet at least 2 inches apart. Set oven to high broil and place pan 4-5 inches from heat. Broil each side for 3-4 minutes, until it reaches the desired temperature. Check often and don’t overcook the meat. Let rest a few minutes, serve, and enjoy! You can also try this dish with spinach artichoke dip in place of cream cheese! (Matthew, 2018)  

Take your weeknight meal to the next level with this Wagyu Flank Steak Beef Stir Fry! This super quick and easy recipe will leave you wondering how something so simple can taste so good. Ingredients: 1 lb Booth Creek Wagyu Flank Steak, thinly sliced 2 tbsp sesame oil 8 cloves garlic, minced ½ tsp salt ½ tsp pepper 2 heads broccoli, chopped 2 carrots, peeled, and thinly sliced 2 cans baby corn, drained and rinsed 2 red peppers, sliced 2 tbsp sesame seed, for garnish ½ cup soy sauce ½ cup hoisin sauce Directions: 1. Heat sesame oil in a large skillet over medium-high heat. Add thinly sliced Flank Steak, garlic, salt, and pepper. Sauté for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix soy sauce and hoisin sauce together in a small bowl to make a stir fry sauce. 2. Without wiping the skillet clean, add broccoli and carrots, then cover the skillet with a lid. Cook for 3-4 minutes or until vegetables are tender, stirring occasionally. Add in baby corn and red pepper, and sauté for another 2 minutes, or until they reach desired tenderness. 3. Add steak back to the skillet, along with stir fry sauce, tossing well to coat. Cook for 1-2 minutes until sauce thickens slightly or until steak reaches the desired temperature. 4. Garnish with sesame seeds. Serve and enjoy! (Stinson, 2023)