Lemon garlic steak with lemon garlic butter

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Lemon garlic steak with lemon garlic butter

When you cook a fatter piece of meat like Wagyu, you have to look for it’s the counterpart in taste to use as a marinade. In this recipe, we use lemon to give the marinade the acidity to cut through the heaviness, so you get a more balanced dish.

This is the perfect snack to eat on a hot summer night with a cool drink and your feet in the water. Just try.

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  • 500 gram Wagyu skirtsteak
  • Tortilla’s
  • Rucola

For the marinade

  • 4 chilli peppers
  • 2 garlic cloves
  • the juice of 2 lemons
  • 1/2 tbsp of ground black pepper
  • 1/2 tbsp of table salt

For the butter

  • 125 gram of butter
  • The zest of 1 lemon
  • 1 pressed garlic clove
  • 1/2 tsp of ground black pepper
  • 1/2 tsp of fleur de sell

How to

  1. Cut the chilli peppers and garlic cloves and put it with the rest of the ingredients in a bowl and stir it till the salt dissolves.
  2. Cut the skirt steak into finger-thick strips and put the strips with the marinade in the bowl. Let this sit for 4 to 5 hours in the fridge.
  3. Let the butter come to room temperature and mesh it with the lemon zest, garlic, pepper and salt. Set it aside.
  4. Take the steak strips out of the marinade and pat them dry with some paper towel.
  5. Fire up your grill and grill the strips over direct heat to a core temperature of 55°C (130F).
  6. Cut the strips into bite-size pieces and dress up a tortilla with Rucola, the steak and the butter.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

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