"Taking surf and turf and giving it some Cajun flare! Tender wagyu flank steak covered in buttery citrus crawfish tails."
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Temp: 500 F | Time: 30 Mins

Ingredients

  • 2 lb Wagyu Flank Steak
  • Meat Church BBQ Holy Cow
  • 2 lb Louisiana Crawfish Co Crawfish Tail Meat
  • 1 Stick Butter
  • 1 Bag Louisiana Fish Fry Cajun Drip Twisted Citrus
    FUEL
  • Jealous Devil Chunx XL Lump Charcoal

Directions

  1. Season and Grill Steak - Fire up the Grill for direct high heat over the charcoal. Season the wagyu flank steak with Meat Church Holy Cow. Grill over coals flipping every 30 seconds until your desired doneness.

  2. Cook your Crawfish Tails - Add your FINEX Cast Iron 12" Skillet to the grill to heat up. Place in your stick of butter to melt down. Once melted add your crawfish tail meat to cook for a few minutes in the butter. Pour in your bag of Cajun Drip and mix together until fully incorporated. Remove once crawfish is cooked.

  3. Top your Steak and Enjoy! - Slice that steak against the grain and pour over that buttery cajun crawfish tail meat.

Recommended FINEX gear for this recipe

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