Recipes

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)  

The Wagyu Picanha Roast is a popular cut that is rich in flavor and a great option for any holiday dinner. Preparation and cooking time: 3 hours Serves: 6-8  Directions: Start with a 3 - 4 lb. Booth Creek Wagyu Picanha Roast that is fully thawed and refrigerated (30 - 40° F starting temperature). Little, if any, trimming is needed. Don’t remove the fat cap, the fat cap will melt into the roast as it's cooking and enhance the Wagyu flavor. Season liberally with preferred Brisket or Prime Rib seasoning on the entire surface. Smoke with the fat cap on top at 225° F until internal temperature reaches 135° F (130 -140° F works too, depending on your doneness preference).Generally, takes around 2 hours, give or take 30 minutes. Remove from smoker and wrap in foil. Let rest for 30 minutes. Slice no more than 1/2” thick. For best results, slice against the grain. Serve and enjoy!

We asked our Wagyu experts to put their chili recipes to the test, resulting in the best Wagyu chili recipe! The Wagyu Chuck Wagon Chili was a favorite and is sure to #ElevateYourComfortFood! Ingredients: 1 lb of Booth Creek Wagyu Ground Beef 1 lb of Hot Breakfast Sausage 2 medium yellow onions 3 large fresh tomatoes 5 dried Guajillo peppers 5 dried Ancho peppers 1 - 4 oz can of Hatch Green Chiles 1 cup of beef broth 10 cloves of garlic 32 oz of tomato sauce 32 oz of Bush’s Campfire Chili Magic 1 tbsp of cumin Directions 1. First, you want to get all the seeds out of the Guajillo and Ancho peppers. Take the skin of the garlic, put them on a baking sheet, drizzle with olive oil, and roast the peppers and garlic at 350°F for 15 minutes. 2. While your peppers and garlic roast, you’ll want to brown your Wagyu Ground Beef. Once your Wagyu Ground Beef is browned take it out of the pan and add in your diced onions. Sauté them for a few minutes until slightly browned. 3. Once your peppers are roasted take them out of the oven, add your beef broth into a blender, put your peppers, garlic, and Hatch Green Chiles into the blender and blend until smooth. 4. In the pan with the onions, move onions to make a small hole in the middle of your pan and add your hot breakfast sausage into it. 5. Once your sausage is browned add your garlic, pepper paste, and Wagyu Ground Beef and give it a good mix then put it all into a crockpot. 6. Add 32 oz of tomato sauce. 7. Dice the 3 large tomatoes to your desired size and add to the crockpot. 8. Add your Bush’s Chili Magic, stir it well, and let it cook on low for 3 hours. 9. Optional - Add a small amount of brown sugar or Booth Creek Wagyu's Honey for a sweeter chili.  Enjoy!