Miyazakigyu Wagyu Strip Steak with Romesco Sauce
Miyazakigyu Wagyu Strip Steak with Romesco Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, miyazakigyu wagyu strip steak with romesco sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Miyazakigyu Wagyu Strip Steak with Romesco Sauce is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Miyazakigyu Wagyu Strip Steak with Romesco Sauce is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have miyazakigyu wagyu strip steak with romesco sauce using 28 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce:
  1. Make ready 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak
  2. Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
  3. Get 2 TBSP Butter
  4. Prepare 1 SPRIG Thyme
  5. Prepare 1 TBSP Olive Oil
  6. Take 1/4 CUP Feta
  7. Get 1/4 CUP Fresh Cilantro
  8. Take Romesco Sauce
  9. Get 1/2 CUP Olive Oil (divided)
  10. Get 1 Red Bell Pepper
  11. Prepare 12 Baby Tomatoes
  12. Make ready 2 Garlic Cloves
  13. Take 2 Shallots
  14. Take 3 TBSP Almonds
  15. Take 2 TBSP Bread Crumbs
  16. Take 1 TSP Sherry Vinegar
  17. Take Kosher Salt & Freshly Ground Black Pepper (to season)
  18. Get Naan Bread
  19. Get 1 CUP Warm Water
  20. Make ready 4 TSP Yeast
  21. Get 2 TSP Sugar
  22. Prepare 6 TBSP Olive Oil
  23. Take 1/2 CUP Yogurt
  24. Prepare 2 Eggs
  25. Make ready 1 TSP Kosher Salt
  26. Get 5 CUP Flour
  27. Get 4 TSP Garlic (minced)
  28. Make ready 2 TBSP Butter (melted)
Instructions to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce:
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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