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Grilled Zabuton Steak with Corn & Cherry Tomato Relish

Nathan Michael & Julia Flowers

Servings

2 to 4

Prep Time

15 minutes

Cook Time

30 minutes

A celebration of peak seasonal flavor and premium beef, this Grilled SRF Wagyu Zabuton Steak is everything you want from a warm-weather meal. Known for its intense marbling and tender bite, Snake River Farms Zabuton (aka “Denver steak”) grills up beautifully, delivering a rich, buttery texture that melts in your mouth. Paired with a vibrant corn and cherry tomato relish—loaded with grilled red onion, sweet corn, and a subtle kick from green chiles—this dish is equal parts fresh and indulgent. It’s a no-fuss stunner that’s ideal for outdoor gatherings or a simple summer dinner done right.

Grilled Zabuton Steak with Corn & Cherry Tomato Relish

Ingredients

  • 1 American Wagyu Zabuton Steak

  • Salt & Pepper

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  • 2 ears sweet corn
  • 1 pint cherry tomatoes, halved
  • 1/4 red onion, sliced into 1/2-inch half moons
  • 1 (4 oz) can chopped green chiles
  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • Salt & pepper to taste

Directions

  1. Season the Zabuton steak generously with salt and pepper. Let rest while you preheat the grill to high heat.

  2. While the steak grills, add the corn and sliced red onion directly to the grill. Cook for 3 to 5 minutes per side, until lightly charred. Remove and let cool.

  3. In a mixing bowl, combine the halved cherry tomatoes, grilled corn kernels (cut from the cob), chopped grilled onion, green chiles, red wine vinegar, olive oil, and herbs. Season with salt and pepper to taste.

  4. Grill the Zabuton steak to desired doneness—about 3 to 4 minutes per side for medium-rare, depending on thickness. Let rest for 5 to 10 minutes, then slice against the grain.

  5. Serve sliced steak with a generous spoonful of corn and cherry tomato relish over the top or on the side.