A summer dish that celebrates the unique flavor of Wagyu with a simple yet elegant preparation. The juiciness of the perfectly cooked meat, combined with the sweetness of charred zucchini and the creaminess of burrata, makes it an ideal recipe for fresh, Mediterranean-style dinners.

Recipe for  Grilled Wagyu Flank Steak with charred zucchini and burrata

Ingredients

• 1 Pack of Campo Grande Wagyu Flank Steak
• 1 medium zucchini, sliced lengthwise into thin strips
• 1 ball of burrata
• 1 tablespoon extra virgin olive oil
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon Mediterranean seasoning blend
• 1 tablespoon balsamic vinegar 
• 1 tablespoon toasted pine nuts or crushed pistachios

Preparation

1. If the steak is frozen, thaw overnight in the fridge. At least 45–60 minutes before cooking, remove it from the fridge and let it come to room temperature to ensure even cooking. Preheat your grill to medium-high heat, aiming for around 400°F at the surface if measured.
2. Slice zucchini lengthwise into thin strips. Lightly brush with olive oil and set aside.Pat the steak dry with paper towels.Season both sides with ½ tsp flaky salt and ¼ tsp black pepper.Let sit for 10–15 minutes while the grill finishes heating.
3. Grill over direct heat for 2–2½ minutes per side for rare to medium-rare. Internal temp should reach 125–130°F. Flip only once. Transfer to a plate and let rest for 5 minutes.
4. While the steak rests, grill zucchini slices for 1min per side until lightly charred and tender but not mushy.
5. Once rested, slice the steak against the grain into ¼-inch thick strips. This keeps it tender and juicy.
6. Arrange grilled zucchini as the base. Lay the sliced Wagyu steak over the zucchini.Tear the burrata open and place over the steak.Drizzle with olive oil .Sprinkle the Mediterranean seasoning blend and finish with flaky salt.
7. Optionally, add 1 tsp aged balsamic vinegar, toasted pine nuts or pistachios, fresh basil, and a touch of lemon zest.