Grilled Wagyu Poutine Recipe

Ingredients

• 1x 12 oz (340 g) Australian wagyu flank steak
• Salt, freshly ground black pepper, and dehydrated garlic to taste*
• 1 package (650 g) straight cut fries
• 2 tbsp. neutral-flavored oil
• Salt to taste
• 1 package (200 g) fresh cheese curds

*sub in Umami Seasoning, or your favorite Steak Spice

Poutine Gravy

• ¼ cup butter
• 2 tbsp. diced shallot*
• ¼ cup flour
• ½ cup (63) chicken broth
• 1¾ cup (358 ml) beef broth
• 2 tsp. Worcestershire sauce
• ¼ cup heavy cream
• Salt and freshly ground black pepper to taste

Method

1. 40 minutes before you are ready to cook, season the steak on all sides with salt and freshly ground pepper. Feel free to include dehydrated garlic as well. You can also use your favorite steak spice or Umami Seasoning instead.
2. Place the seasoned Australian Wagyu Flank Steak onto a wire rack and allow it to sit for at least 40 minutes. While you’re waiting, place a saucepan over your side burner and set it to low. Melt the butter, then gently cook the diced shallot.
3. Once the shallot is translucent, add the flour, cooking until the mixture darkens into a light nutty brown.
4. Add the broths and gently simmer until thickened. Add the Worcestershire and cream, then season to taste with salt and a generous grind or three of black pepper. Keep warm. Preheat the barbecue to 425°F (218°F) by lighting the rear infrared burner to high – medium-high. If you don’t have an infrared sear station side burner and infrared rear burner, use the bottom burners of your barbecue instead.
5. Add the fries to a bowl, pour over the oil, and season to taste with salt, tossing to coat. Pour the coated fries into the Napoleon Tumble Basket, securing it to a spit rod. Fit the spit onto the barbecue and turn on your rotisserie motor. Cook the fries for 15 to 45 minutes, until golden and crispy.
6. The length of time they cook depends on the fries you purchased for this recipe. Quick cook fries will take less time than ones not labeled as quick cooking.
7. While your fries are tumbling preheat your infrared sear station side burner to high. Sear the steak on both sides, grilling for a minute, turning 90-degrees, searing again, then flipping and repeating to get those perfect grill marks. Move the steak to indirect heat on the main grill – to the front on the right or left side of the grill – to finish coming up to temperature for a perfect medium rare of about 125°F (52°C) to 130°F (54°C).
8. Rest for at least 10 minutes before slicing.

PRO TIP: Add any resting juices from the steak into the gravy to supercharge the flavor even more! Assemble by layering fries, curds, and gravy on a platter.

Serve with the steak layered artfully on top or to the side. Pair this meal with a subtle and earthy Pinot Noir, the low tannins and fruity flavors go well with both the subtlety of the wagyu and richness of the gravy and cheese. For a beer pairing, try a West Coast IPA. The bitter hoppiness cuts the unctuous fat and the richness of the curds and gravy too.

Summary

Take festival food to the next level simply by upgrading the quality of your meat! This mouthwatering Australian wagyu flank steak brings the biggest bang for your party food buck. Serve this recipe any day of the week or save it for parties and big games. Serve this on a big platter, family-style, or pack these ingredients into individual servings. Whatever you do, you are going to love this comforting and fun recipe! What is the wildest pouting you have ever tried or made?