Recipe of Thomas Keller Bucatini Pomodoro with Grilled Fullblood Wagyu Steak

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bucatini pomodoro with grilled fullblood wagyu steak. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular 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 cook it.

The ingredients needed to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:

1. Make ready 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
2. Prepare 4 OZ Parmigiano-Reggiano Cheese (sliced)
3. Take 3-4 Basil Leaves (chiffonade)
4. Take Balsamic Glaze
5. Make ready Marinade
6. Get 3/4 CUP Balsamic Vinegar
7. Get 1/2 CUP Grapeseed Oil
8. Get 1 TSP Oregano
9. Take 2 TSP Garlic (minced)
10. Take 2 TSP Kosher Salt
11. Get 1/2 TSP Freshly Ground Black Pepper
12. Take Pasta
13. Prepare 1 LB Bucatini Pasta (cooked per package instructions)
14. Get Olive Oil
15. Make ready Pomodoro Sauce
16. Prepare 3 TBSP Olive Oil
17. Get 6-8 Large Garden Tomatoes (chopped, approximately 4 cups total)
18. Get 1 Yellow Onion (minced)
19. Prepare 2 Small Carrots (peeled, small diced)
20. Prepare 1 Celery Stalk (small diced)
21. Get 5 Large Garlic Cloves (minced)
22. Take 1/2 CUP Fresh Basil (chiffonade)
23. Get Kosher Salt
24. Make ready Freshly Ground Black Pepper
25. Get 1 TSP Sherry Vinegar

Instructions to make Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:

1. 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.
2. 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.
3. PREPARING THE PASTA - Cook the bucatini pasta per package instructions.After the pasta is cooked, toss the pasta with a little olive oil.
4. 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.
5. 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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