Bucatini Pomodoro with Grilled Fullblood Wagyu Steak.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, bucatini pomodoro with grilled fullblood wagyu steak. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Bucatini Pomodoro with Grilled Fullblood Wagyu Steak is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes yummy. Bucatini Pomodoro with Grilled Fullblood Wagyu Steak is something that I have loved my entire life. They're nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook bucatini pomodoro with grilled fullblood wagyu steak using 25 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
- {Take 1 of Double 8 Cattle Company Fullblood Wagyu Chuck Steak.
- {Make ready 4 OZ of Parmigiano-Reggiano Cheese (sliced).
- {Take 3-4 of Basil Leaves (chiffonade).
- {Take of Balsamic Glaze.
- {Take of Marinade.
- {Take 3/4 CUP of Balsamic Vinegar.
- {Get 1/2 CUP of Grapeseed Oil.
- {Prepare 1 TSP of Oregano.
- {Make ready 2 TSP of Garlic (minced).
- {Get 2 TSP of Kosher Salt.
- {Make ready 1/2 TSP of Freshly Ground Black Pepper.
- {Prepare of Pasta.
- {Take 1 LB of Bucatini Pasta (cooked per package instructions).
- {Take of Olive Oil.
- {Prepare of Pomodoro Sauce.
- {Prepare 3 TBSP of Olive Oil.
- {Prepare 6-8 of Large Garden Tomatoes (chopped, approximately 4 cups total).
- {Make ready 1 of Yellow Onion (minced).
- {Make ready 2 of Small Carrots (peeled, small diced).
- {Take 1 of Celery Stalk (small diced).
- {Take 5 of Large Garlic Cloves (minced).
- {Take 1/2 CUP of Fresh Basil (chiffonade).
- {Prepare of Kosher Salt.
- {Take of Freshly Ground Black Pepper.
- {Make ready 1 TSP of Sherry Vinegar.
Steps to make 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!.
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