We began a few months ago to host a neighborhood Farm to Table group which means deliveries are made weekly to our front courtyard, then picked up by neighbors who have placed orders. We have a number of local farmers and producers who offer a variety of locally made or raised foods. Our most recent addition to this group of vendors is a family who owns a Wagyu cattle ranch in Jackson County, southwest of our area. This beef is primarily grass fed but finished on hormone-free, non-GMO feed and is known for its marbling and flavor. We ordered flat iron steak and prepared it in the simplest way – a quick sear in a hot iron skillet, then topped with butter blended with shallots and fresh herbs from our garden, an adaptation of a classic French accompaniment called maitre d’ butter. There is a similar recipe from Saveur online. Results? My family’s version of a Michelin star!
Wagyu Flat Iron Steak with Herb Butter
Flat Iron Steak – We used 2 1/2 pounds for 6 adults. Tailor the amount to the portions you need – 6 to 8 oz. portions are average.
salt and freshly ground pepper
For the Herb Butter –
8 oz. unsalted butter
1 medium shallot, diced
1/3 cup roughly chopped fresh basil leaves
2 Tablespoons chopped tarragon or Mexican Mint Marigold (tarragon does not grow well in our area, so I always use the latter herb because we have a lot of it in the garden.)
1/2 teaspoon pink Himalayan sea salt
1/4 teaspoon ground black pepper