Wagyu Flank Steak with Epazote Pesto


  • 6 tablespoon extra virgin olive oil, plus extra as needed
  • 1 tablespoon toasted coriander
  • 1 tablespoon ground cumin
  • ½ tablespoon Aleppo chile, crushed
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper, plus extra as needed
  • 1 teaspoon garlic, minced
  • Kosher salt to taste
  • 6 ounces Wagyu flank steak
  • ½ cup epazote
  • ½ cup basil
  • 4 tablespoons pumpkin seeds, toasted
  • 1 tablespoon parmesan cheese
  • 3 cloves cloves garlic


Combine 3 tablespoons extra virgin olive oil, coriander, cumin, crushed chile, cayenne, 1 teaspoon black pepper, minced garlic and salt to taste. Brush half of mixture onto flank steak and let marinate 30 minutes. Grill medium rare and brush with remaining marinade; let rest 10 minutes.

Meanwhile combine remaining ingredients in a food processor, slowly adding remaining extra virgin olive oil. Adjust seasonings.

To serve, place about 2 tablespoons of pesto onto plate. Slice meat against the grain and fan on top of pesto.

Executive Chef John Jackson; Bocanova, Oakland, Calif.