I remember wanting a bed. And chugging water while everyone else was slurping down the last drops from Sunday’s cocktails. I remember feeling like I might never eat again, all the while, I could only think in food, dream in food, and speak in food, for the weeks that followed. I remember writing texts that said things like, “Want to meat up tonight?” Meet. It was the last day of FEAST, the festival that blankets our little food-centric city of Portland at the end of every summer, filling us with food and drink from some of the best in the industry for four full days. But what I remember most on that last day one year ago, just so you don’t go feeling all sorry for me yet, is wondering how quickly time could fly so that I could do it all over again.
It seems everyone around these parts has their FEAST memories and bellyaches and stories that get told throughout the year. The dish they can’t stop dreaming about. The after party they drank too much at. The sunset that made them fall in love with the whole thing. Mine is the last one. It’s stamped in my memory like it was yesterday, standing under the sunset that streaked the sky in yolky oranges with my friend Rachel, each of us with plates of Asian street-fare-inspired wagyu rotating through our hands at my first-ever FEAST event, Night Market.
This year, though, the event I’ve set my sights on is Saturday’s Smoked!, the backyard-style gathering that brings all things grilled and smoky. And in anticipation of that, I’m partnering up with my good friends over at Snake River Farms to bring you a FEAST-inspired recipe and giveaway to use during those last few days of summer grilling, made with their gorgeous buttery beef that is probably best described as luscious. Because maybe you can’t be at FEAST this year. Maybe you feel like you deserve a luxurious little grill party of your own. Maybe I’ll eat a plate of Smoked! goods for each and every one of you at the big event because I love you and wish we could share plates of all of this goodness in real life instead of through the screens.
This recipe features Snake River Farm’s Gold Grade Wagyu Flat Iron, a lean cut I’m relatively new to cooking with but whose delicate fat-braids captured my heart the second I set eyes on it. It pulls inspiration from Latin flavors, with the dust of ancho chili powder, cumin, and smoked paprika and a simple charred sweet corn and avocado salad with a tangy lime-y bite. I find that cooking the meat on a grill is the best method but if you’re in an apartment or don’t have a grill, a stovetop grill pan also works fine.
I’m super excited to also tell you that I’m teaming up with Snake River Farms and Shun Cutlery to offer what I think is probably the best giveaway yet to find its way into this space – for one melt-in-your-mouth Gold Grade Wagyu Flat Iron shipped to you directly from Snake River Farms and one so-gorgeous-I-could-just-sit-and-stare-at-it-all-day 8-inch FEAST-engraved Premier Kiritsuke Shun Knife, that cuts through meat (and vegetables and fish!) like butter.
To enter, leave a comment below sharing your most memorable grilled foods moment. You can also enter via Instagram, see details here. I’ll draw a winner on Tuesday, September 6 at 5pm PST. Sorry, friends overseas, contest open to US residents only. This contest is now closed. Congrats to Emily!
And for a second chance to win these items PLUS two tickets to this year’s sold-out FEAST Smoked! event, head over to the FEAST Instagram account and see here for details. All I have to say is that’s one awesome giveaway, y’all.
This post was sponsored by Snake River Farms and created in partnership with FEAST Portland and Shun Cutlery. All thoughts and opinions are my own. Many thanks to all of you for continuing to support the brands I believe in.
PS: I’ll be at FEAST again this year photographing and eating and sharing it all live with you on Instagram stories!
- 1 teaspoon ancho chile powder or about 1 dried ancho chile, ground
- ½ teaspoon of cumin
- 2 tablespoons of kosher salt, or 1 tablespoon of table salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 tsp tomato paste
- 2 tsp honey
- 1 tablespoon olive oil
- 1-1/2 pounds of Snake River Farms’ American Wagyu Flat Iron
- Flaked salt, such as Maldon, for finishing
- 2 ears of fresh corn
- 2 tablespoons of extra virgin olive oil, divided
- 2 large avocados, cubed
- ½ small red onion, diced finely
- ⅔ cup of loosely packed cilantro leaves
- Juice from ½ lime, plus zest
- ½ teaspoons kosher salt, or 1 teaspoon of regular salt
- Freshly cracked pepper, to taste
- Combine the chile powder, cumin, salt, smoked paprika, and oregano in a small bowl. Add tomato paste, honey, and olive oil, mixing well. Rub steak with the ancho chile rub on both sides, wrap in plastic wrap and let rest in the refrigerator for 2-3 hours.
- Remove the flat iron from the refrigerator 30 minutes before cooking to bring to room temperature.
- Meanwhile, heat grill or grill pan to medium-high heat. Rub 1 tablespoon of olive oil over corn and season with salt. Grill, rotating frequently, until charred in some spots. Remove from heat and set aside to cool.
- In a medium sized bowl, toss the remaining tablespoon of olive oil with avocados, red onion, cilantro, lime and zest, salt, and pepper. Once corn has cooled enough to handle, slice it from the cob and into the salad and toss once more. Set aside.
- Lay flat iron on the pre-heated and oiled grill wrack or pan. Cook for 2.5 minutes, then rotate 45 degrees, keeping it on the same side, and cook for another 2.5 minutes. Flip and repeat this exercise on the second side of the flat iron, so that the total cooking time is roughly 10 minutes. Once internal temperature of the meat reaches approximately 125 degrees F, or begins to firm to the touch, remove from the grill, tent with tin foil and allow to rest 5 minutes before sprinkling with flaked salt, slicing against the grain, and serving. Top each plate with corn and avocado salad.