Shirogane Umami Wagyu Flank Steak Sopes from the Beefer

That is a huge mouthful both in terms of the name and flavor. THIS is how to take your Christmas or New Years Eve meal to a whole other level that will be something you remember not just for the year but for years to come! You can find this otherworldly beef from the World of Wagyu by the Crooked Butcher.

Ingredients for Wagyu Flank Steak Sopes

  • 6-8 servings
  • 1 (1.2-1.5 lbs) Shirogane Umami Wagyu Beef Flank Steak
  • Cooper Duper Smoked Finishing Salt
  • Cooking oil for frying sopes
  • 6-8 packaged sopes or crispy tostada shells
  • 1 1/3 cup chopped mini tri-color peppers
  • 1/3 cup chopped scallions
  • 1/3 cup chopped cilantro
  • 2 limes, cut in wedges, divided
  • 2 cups lightly seasoned refried black beans
  • 2/3 cup crumbled queso fresco
  • 1//2 cup red or green salsa (optional)
  • Optional Crema:

  • Blend 1 avocado
  • 1/2 cup sour cream
  • 1 tablespoon salsa or sriracha
  • a pinch of salt

Our Wagyu Beef Partner:

Instructions: TIP 1 Shirogane Umami Wagyu Flank Steak has a rich satisfying pronounced flavor therefore you dont want to mask it! Thats why we designed simple Sopes, and are encouraging you not to add a lot of toppings. Allow the luscious flavor of Shirogane Umami Wagyu to be featured. Your guests will thank you!

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TIP 2 Every drip of wagyu fat is a luxury! Make sure to capture the fat in the Beefers drip tray! We suggest heating refried black beans on the bottom shelf of the Beefer. The Wagyu Flank Steak fat will provide richness and flavor to the refried black beans:

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STEP 1 Keep the wagyu flank steak chilled until ready to cook. Score the steak in a crosshatch or diagonal pattern. Sprinkle salt on both sides of the Shirogane Umami Wagyu Flank Steak and set aside:

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TIP 3  To score the flank steak, the knife blade should penetrate 1/8 deep and spaced approximately 1-inch apart. Scoring the meat will allow better salt absorption, boosts chewability, benefits efficient cooking, and encourages the Maillard reaction:

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STEP 2 Heat 1 inch of oil in a deep frying pan over moderate high heat until the thermometer registers 375°. Fry the Sopes for 4-5 minutes, turning over a few times:

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STEP 3 Transfer the Sopes with a slotted spoon or tongs to paper towels and drain:

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STEP 4 Combine the chopped mini peppers, scallions, and cilantro in a bowl. Drizzle with the juice from a wedge of lime and lightly salt:

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STEP 5 Meanwhile, ignite the Beefer Infrared Grill to the highest heat, for 5 minutes. Insert a Beefer grill grate onto the 3rd rack:

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STEP 6 Place the refried black beans into Beefers deep gastro pan or drip pan and place on the bottom of the Beefer. Stir beans a few times while cooking:

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STEP 7 Position the wagyu flank steak on the center of a Beefer grill grate. Make sure the black beans are on the bottom shelf to catch the fat drippings. Grill one end of the flank steak 30 seconds then turn the tray around and cook the opposite end of the flank steak for 30 seconds:

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STEP 8 Continue to cook and turn the flank steak one more time but at 20 second intervals. Time varies depending on size of the flank steak and the heat, keep an eye on it:

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STEP 9 Turn the flank steak over with the Beefer long grill tongs, and repeat the 30 second and 15 second grilling steps until desired doneness. We suggest the internal temperature of Wagyu Steak is between 130°F -135°F:

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STEP 10 Transfer the flank steak to a cutting board, sprinkle Cooper Duper Smoked Finishing Sea Salt, and rest meat for 10 minutes:

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STEP 11 Slice flank steak across the grain into (1-inch thick) strips:

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STEP 12 Spread about 1/4 cup warm black beans into each of the sopes:

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STEP 13 Evenly divide the Shirogane Umami Wagyu Flank Steak on top of the black beans. Sprinkle with chopped sweet pepper mixture, queso fresco, and, if desired, a touch of salsa or avocado cream:

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