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Miyazakigyu Wagyu Strip Steak with Romesco Sauce

Miyazakigyu Wagyu Strip Steak with Romesco Sauce, Feta, and Naan Bread

Prep Time: 2 Hours
Cook Time: 40 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathon Pepera


Romesco Sauce
  • 1/2 CUP Olive Oil (divided)
  • 1 Red Bell Pepper
  • 12 Baby Tomatoes
  • 2 Garlic Cloves
  • 2 Shallots
  • 3 TBSP Almonds
  • 2 TBSP Bread Crumbs
  • 1 TSP Sherry Vinegar
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
Naan Bread
  • 1 CUP Warm Water
  • 4 TSP Yeast
  • 2 TSP Sugar
  • 6 TBSP Olive Oil
  • 1/2 CUP Yogurt
  • 2 Eggs
  • 1 TSP Kosher Salt
  • 5 CUP Flour
  • 4 TSP Garlic (minced)
  • 2 TBSP Butter (melted)


        • Stand Mixer with Dough Hook
        • Large Skillet
        • Basting Brush
        • Blender

        FIRST STEP

        Pull the Miyazakigyu Wagyu strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        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.


        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.


        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.


        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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