Again looking for a bucatini pomodoro with grilled fullblood wagyu steak recipe that is interesting? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious bucatini pomodoro with grilled fullblood wagyu steak should has aroma and taste that can provoke everyone’s taste.
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There are many little things that can affect the taste quality of bucatini pomodoro with grilled fullblood wagyu steak, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare bucatini pomodoro with grilled fullblood wagyu steak delicious as long as you know the trick and how to make this dish can become treat special.
Ingredients and seasonings required for make
- Use 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
- Prepare 4 OZ Parmigiano-Reggiano Cheese (sliced)
- Take 3-4 Basil Leaves (chiffonade)
- Prepare Balsamic Glaze
- Prepare Marinade
- Prepare 3/4 CUP Balsamic Vinegar
- Prepare 1/2 CUP Grapeseed Oil
- Take 1 TSP Oregano
- Prepare 2 TSP Garlic (minced)
- Prepare 2 TSP Kosher Salt
- Use 1/2 TSP Freshly Ground Black Pepper
- Prepare Pasta
- Prepare 1 LB Bucatini Pasta (cooked per package instructions)
- Take Olive Oil
- Take Pomodoro Sauce
- Prepare 3 TBSP Olive Oil
- Prepare 6-8 Large Garden Tomatoes (chopped, approximately 4 cups total)
- Prepare 1 Yellow Onion (minced)
- Use 2 Small Carrots (peeled, small diced)
- Use 1 Celery Stalk (small diced)
- Use 5 Large Garlic Cloves (minced)
- Prepare 1/2 CUP Fresh Basil (chiffonade)
- Take Kosher Salt
- Take Freshly Ground Black Pepper
- Prepare 1 TSP Sherry Vinegar
With a drizzle of balsamic glaze, parmigiano-reggiano cheese, and basil leaves, this tasty dish is complete! The pasta is topped with marinated and grilled Fullblood Wagyu steak. With a drizzle of balsamic glaze, parmigiano-reggiano cheese, and basil leaves. The delicious Wagyu steak fajitas are served with fresh guacamole, warmed corn tortillas, and crumbled queso fresco cheese!
Steps to cook Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
- PREPARING THE MARINADE Place the Fullblood Wagyu chuck steak in a Ziploc bag. In a small bowl, mix the grapeseed oil, balsamic vinegar, minced garlic, oregano, kosher salt, and freshly ground black pepper. This is your marinade.Pour the marinade over the steak, and coat. Seal the Ziploc bag.Put the steak in the refrigerator to marinate for 12-24 hours.
- PREPARING THE POMODORO SAUCE In a stainless steel saucepan over medium-high heat, add in the olive oil. Once heated, sauté the minced onion, diced carrots, and diced celery. Cook until the onions are translucent. Add in the minced garlic, and cook for 5 minutes. Add in the diced tomatoes, and reduce the heat to low. Cook slowly, while stirring occasionally, for 40 minutes. Add in the chiffonade basil, and season to taste with kosher salt & freshly ground black pepper. Add in the sherry vinegar.
- PREPARING THE PASTA Cook the bucatini pasta per package instructions.After the pasta is cooked, toss the pasta with a little olive oil.
- PREPARING THE FULLBLOOD WAGYU STEAK Heat a gas grill over medium-high heat for 10 minutes. Take the steak out of the Ziploc bag. Discard the marinade.Once the grill is hot, place the marinated Fullblood Wagyu chuck steak on the grill. Grill for 2 minutes and 30 seconds per side. This will result in a medium-rare doneness. Let the steak rest for 10 minutes before slicing the steak against the grain.
- FINAL STEPS Pour the pomodoro sauce over the cooked bucatini pasta. Make sure the pasta is fully coated. Divide the pasta and sauce between 4 plates or bowls (whichever you prefer to use). Add slices of grilled Fullblood Wagyu steak to each plate. Drizzle with balsamic glaze. Garnish with parmigiano-reggiano cheese and chiffonade basil.Serve, and enjoy!
- Done and ready to serve!
Make any night of the week Fajita Night with this recipe! Nutrition Facts Per Serving: Add in onions cook till softened. Dump in the whole can of anchovies including its oil. Add in the tomatoes, you can use hand emulsion blender to puree it. Both braising the steak (first searing the meat then cooking it over low heat for several hours) and preparing it in a slow cooker result in deliciously tender beef.
me, the simple preparation of Bucatini Pomodoro with Grilled Fullblood Wagyu Steak above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!