Easiest Way to Make Favorite Bucatini Pomodoro with Grilled Fullblood Wagyu Steak
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Quick Bucatini Pomodoro with Grilled Fullblood Wagyu Steak. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bucatini Pomodoro with Grilled Fullblood Wagyu Steak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bucatini Pomodoro with Grilled Fullblood Wagyu Steak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bucatini Pomodoro with Grilled Fullblood Wagyu Steak estimated approx 1 hour, 45 minutes (+ marinate).
To begin 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 can achieve that.
Ingredients and spices that need to be Get to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
- 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
- 4 OZ Parmigiano-Reggiano Cheese (sliced)
- 3-4 Basil Leaves (chiffonade)
- Balsamic Glaze
- Marinade
- 3/4 CUP Balsamic Vinegar
- 1/2 CUP Grapeseed Oil
- 1 TSP Oregano
- 2 TSP Garlic (minced)
- 2 TSP Kosher Salt
- 1/2 TSP Freshly Ground Black Pepper
- Pasta
- 1 LB Bucatini Pasta (cooked per package instructions)
- Olive Oil
- Pomodoro Sauce
- 3 TBSP Olive Oil
- 6-8 Large Garden Tomatoes (chopped, approximately 4 cups total)
- 1 Yellow Onion (minced)
- 2 Small Carrots (peeled, small diced)
- 1 Celery Stalk (small diced)
- 5 Large Garlic Cloves (minced)
- 1/2 CUP Fresh Basil (chiffonade)
- Kosher Salt
- Freshly Ground Black Pepper
- 1 TSP Sherry Vinegar
Instructions 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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