Wagyu Ambassador Chef Robyn Quist is spicin’ things up with her recipe for Chile-Spiced Wagyu Flank Steak Tacos. This recipes requires marinating the Wagyu flank steak overnight and is an easy, yet impressive twist from everyday tacos. Chef Robyn even shows you how in a step-by-step video!
INGREDIENTS
- 2 teaspoons Sweet Paprika
- 1 teaspoon Ancho Chile Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Light Brown Sugar
- 1/2 teaspoon Chipotle Chile Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Ground Coriander
- 1 teaspoon Salt
- 1/4 teaspoon Ground Pepper
- 1/4 cup plus 2 tablespoons fresh Lime Juice
- 1 tablespoon Oil
- 1 1/2 pounds Wagyu Flank Steak, cut into 5-inch strips or leave whole (Strip Steak also works well)
- Tortillas, warmed Pico de Gallo, Avocado Crème and shredded Cilantro Slaw, for serving
INSTRUCTIONS
In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak (in slices or whole – see below) and seal the bag, marinading overnight. Let the steak with marinade come to room temperature for 2 hours before cooking.
- Option A – for cooking flank steak in strips (use Option B for cooking whole flank) – Heat a cast iron pan or a grill pan to medium-high heat. Cook the slices of flank steak until cooked through, about 3-4 minutes total. Serve with tortillas, Pico de Gallo, Avocado Creme and Cilantro Slaw.
- Option B – for cooking whole flank steak – You can also marinade whole pieces of flank steak and grill for 8-10 minutes (depending on the thickness of your steak), turning once for medium rare. Then cut into thin slices, cutting against the grain into thin slices.
NOTES
Chef Robyn Quist is originally from Hastings, Nebraska, and now lives outside of Lincoln, Nebraska, with her husband Jeremy. She has been a Private Chef for the past 13 years and is also a Chef Instructor for Art & Soul in Lincoln. Chef Robyn has been featured in the Lincoln Journal Star for a class she did honoring Anthony Bourdain and his recipes. “Bourdain is one of my favorite chefs and has been a culinary inspiration to me,” said Chef Robyn, who spends her spare time creating and writing recipes. She is passionate about creating dishes and recipes that include local ingredients from local producers. She and Jeremy have four children.
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The Journey of Wagyu: From Ranch to Table
Wagyu beef is renowned worldwide for its exceptional marbling, tenderness, and rich flavor. But what makes this luxurious beef so special? It all begins with the care and attention that goes into raising Wagyu cattle. At Plum Creek Wagyu, we take pride in the entire process—from ranch to table—ensuring that each step is carefully managed to deliver a product that exceeds expectations. In this post, we’ll walk you through the journey of Wagyu beef, highlighting the meticulous process that ensures the highest quality beef for your table.
Step 1: Raising Wagyu Cattle with Care
The journey of Wagyu beef begins with the careful raising of Wagyu cattle on our farm in Lincoln, Nebraska. Unlike traditional cattle, Wagyu are known for their superior genetics and distinct characteristics, which contribute to the marbling and tenderness that make their beef so highly sought after. At Plum Creek Wagyu, we raise our cattle in a stress-free environment, allowing them to graze on lush, green pastures and enjoy ample space to roam. The well-being of our cattle is our top priority, and we follow ethical and humane practices to ensure they are treated with respect and care.
In addition to the natural grazing, our cattle are fed a specially formulated diet that includes a mix of high-quality forage and grains. This diet plays a key role in developing the unique marbling that sets Wagyu beef apart from other cuts of beef. The marbling process is gradual, with the fat weaving through the muscle fibers, resulting in that signature buttery texture and rich flavor that Wagyu is known for.
Step 2: Expert Butchering for Quality Cuts
Once our Wagyu cattle reach the optimal age, they are carefully processed at local, USDA-certified facilities. Here, the cattle undergo a precise and humane butchering process, where skilled butchers carefully break down each carcass to ensure the highest quality cuts. Whether it's a tender steak, juicy roast, or flavorful brisket, every cut is handled with the utmost care to maintain the integrity of the beef.
At Plum Creek Wagyu, we are committed to providing our customers with premium cuts that highlight the marbling and tenderness of our beef. Our cuts are expertly packaged and labeled to make sure you receive the freshest and highest-quality product.
Step 3: Dry and Wet Aging for Optimal Flavor
Once the beef is cut, the next step is aging. Aging Wagyu beef is crucial in developing its flavor and enhancing its tenderness. We use both dry aging and wet aging techniques to bring out the best in our beef.
Dry aging involves hanging the beef in a controlled, chilled environment for several weeks. During this process, the beef loses moisture, concentrating its flavor, and the natural enzymes break down the muscle fibers, making the beef more tender.
Wet aging, on the other hand, involves vacuum-sealing the beef in plastic bags, allowing it to age in its own juices. This method is faster and results in a slightly different texture, but it still enhances the flavor and tenderness of the meat.
Both techniques help produce Wagyu beef with unparalleled flavor, ensuring that each bite is as tender and flavorful as possible.
Step 4: The Farm-to-Table Experience
After aging, the beef is ready to be packaged and shipped to our customers. At Plum Creek Wagyu, we focus on maintaining the highest standards of quality throughout the entire process. Whether it’s a special occasion or a simple family meal, we want every customer to enjoy the exceptional experience that comes with dining on Wagyu beef.
We offer local delivery to our customers within a 30-minute radius, ensuring that the beef is fresh and arrives at its destination as soon as possible. For those further away, we take extra care in packaging and shipping to ensure that your Wagyu arrives in perfect condition, ready for you to enjoy.
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