Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, bucatini pomodoro with grilled fullblood wagyu steak. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bucatini Pomodoro with Grilled Fullblood Wagyu Steak is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Bucatini Pomodoro with Grilled Fullblood Wagyu Steak is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook bucatini pomodoro with grilled fullblood wagyu steak using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
- Get 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
- Get 4 OZ Parmigiano-Reggiano Cheese (sliced)
- Make ready 3-4 Basil Leaves (chiffonade)
- Prepare Balsamic Glaze
- Get Marinade
- Take 3/4 CUP Balsamic Vinegar
- Get 1/2 CUP Grapeseed Oil
- Prepare 1 TSP Oregano
- Prepare 2 TSP Garlic (minced)
- Prepare 2 TSP Kosher Salt
- Get 1/2 TSP Freshly Ground Black Pepper
- Get Pasta
- Take 1 LB Bucatini Pasta (cooked per package instructions)
- Prepare Olive Oil
- Get Pomodoro Sauce
- Prepare 3 TBSP Olive Oil
- Prepare 6-8 Large Garden Tomatoes (chopped, approximately 4 cups total)
- Prepare 1 Yellow Onion (minced)
- Make ready 2 Small Carrots (peeled, small diced)
- Prepare 1 Celery Stalk (small diced)
- Make ready 5 Large Garlic Cloves (minced)
- Prepare 1/2 CUP Fresh Basil (chiffonade)
- Make ready Kosher Salt
- Make ready Freshly Ground Black Pepper
- Make ready 1 TSP 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!
So that is going to wrap it up with this exceptional food bucatini pomodoro with grilled fullblood wagyu steak recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
