Miyazakigyu Wagyu Strip Steak with Romesco Sauce.
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, miyazakigyu wagyu strip steak with romesco sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Miyazakigyu Wagyu Strip Steak with Romesco Sauce is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Miyazakigyu Wagyu Strip Steak with Romesco Sauce is something that I've loved my entire life. They're fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have miyazakigyu wagyu strip steak with romesco sauce using 28 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce:
- {Prepare 1 of Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak.
- {Make ready of Kosher Salt & Freshly Ground Black Pepper (to season).
- {Get 2 TBSP of Butter.
- {Get 1 SPRIG of Thyme.
- {Prepare 1 TBSP of Olive Oil.
- {Get 1/4 CUP of Feta.
- {Get 1/4 CUP of Fresh Cilantro.
- {Get of Romesco Sauce.
- {Get 1/2 CUP of Olive Oil (divided).
- {Take 1 of Red Bell Pepper.
- {Prepare 12 of Baby Tomatoes.
- {Make ready 2 of Garlic Cloves.
- {Get 2 of Shallots.
- {Prepare 3 TBSP of Almonds.
- {Get 2 TBSP of Bread Crumbs.
- {Get 1 TSP of Sherry Vinegar.
- {Get of Kosher Salt & Freshly Ground Black Pepper (to season).
- {Make ready of Naan Bread.
- {Take 1 CUP of Warm Water.
- {Prepare 4 TSP of Yeast.
- {Take 2 TSP of Sugar.
- {Take 6 TBSP of Olive Oil.
- {Make ready 1/2 CUP of Yogurt.
- {Prepare 2 of Eggs.
- {Take 1 TSP of Kosher Salt.
- {Take 5 CUP of Flour.
- {Prepare 4 TSP of Garlic (minced).
- {Get 2 TBSP of Butter (melted).
Instructions to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce:
- PREPARING THE NAAN BREAD Combine the yeast, sugar, and warm water in the stand mixer bowl. Let them sit for 5 minutes or until foamed.Add the olive oil, yogurt, eggs, and kosher salt. Combine.Using the stand mixer dough hook, slowly add the flour until the dough starts to pull away from the sides of the bowl.Continue to knead until smooth.Place the dough in a greased bowl, and cover with plastic. Allow the dough to rise for an hour or until doubled in size..
- Remove the dough after it has doubled in size, and cut into 24 portions. Roll out each portion of dough into a 6-inch round. In a small bowl, combine the melted butter and minced garlic.Brush each piece of dough with the butter-garlic mixture..
- Heat a large skillet on medium-high heat. Cook the dough rounds, one at a time, until lightly browned and bubbled. Place the naan bread on a plate, and reserve.Note: Cool and refrigerate extra bread for up to 7 days, or wrap the bread and freeze it for up to 30 days.
- PREPARING THE ROMESCO SAUCE Preheat your oven to 400°F.Combine the shallots, red bell pepper, garlic cloves, almonds, and baby tomatoes in a bowl. Toss with 1/4 cup of olive oil, and season with kosher salt and freshly ground black pepper. Place everything on a tray. Roast at 400°F for 25 minutes. Remove the tray from the oven, and allow the ingredients to cool to room temperature. Once cooled, remove any stems from the peppers..
- Place all of the roasted items in a blender.Add the sherry vinegar, remaining 1/4 cup of olive oil, and breadcrumbs. Blend until smooth. Season to taste with kosher salt and freshly ground black pepper. Reserve..
- PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK Heavily season both sides of the Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper. Place a large skillet over high heat. Add 2 tablespoons of olive oil to the skillet. Gently place the steak in the skillet. Cook the steak on one side for 30 seconds, and then flip the steak over and cook for another 30 seconds..
- Add the butter and thyme to the pan, and cook for an additional 30 seconds while basting the steak with the butter and thyme. Remove the steak from the skillet, and allow the steak to rest..
- FINAL STEPS In a small pan, gently heat up some of the romesco sauce.Slice the Miyazakigyu Wagyu strip steak into 1/4-inch-thick pieces. Place some romesco sauce on a plate, and top with a few slices of steak, feta, and fresh cilantro.Serve warm with the naan bread, and enjoy!.
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