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Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak Over Baby Arugula and Boursin Cheese
Prep Time: 45 Minutes
Cook Time: 15 Minutes (Plus 4+ Hours to Marinate)
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu bottom round steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Mix all of the ingredients for the marinade (minced shallot, minced garlic, pomegranate juice, pomegranate molasses, honey, red wine vinegar, balsamic vinegar, kosher salt, and freshly ground black pepper) in a small bowl.
Place the Fullblood Wagyu bottom round steak in a large Ziploc bag, and pour the marinade over the steak.
Place the Ziploc bag on a plate, so that the Fullblood Wagyu bottom round steak is laying flat (with the marinade coating it).
Place the steak (in the Ziploc bag) in the refrigerator, and let the steak marinate for 4-12 hours, while turning the steak occasionally.
COOKING THE FULLBLOOD WAGYU BOTTOM ROUND STEAK
Pull the Fullblood Wagyu bottom round steak from the marinade/Ziploc 1 hour before cooking. Place the steak on a plate at room temperature.
Preheat the oven to 375°F.
Sprinkle kosher salt on the marinated steak.
Heat a large cast iron skillet on medium-high heat. Add 2 tablespoons of grapeseed oil to the skillet.
Let the skillet get hot, and carefully add the marinated Fullblood Wagyu bottom round steak to the pan.
Sear on both sides for 3 minutes per side.
Transfer the skillet to the preheated oven. Let the steak finish cooking (usually takes about 10 minutes) in the oven.
After the Fullblood Wagyu bottom round steak comes out of the oven, let it rest for 10 minutes.
Then, slice the steak very thin and against the grain.
Place the baby arugula on a platter. Top with crumbled Boursin cheese and pomegranate seeds.
Drizzle the greens with the pomegranate molasses.
Lay the sliced Fullblood Wagyu bottom round steak over the greens, and serve immediately while warm.
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