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Stuffed Wagyu Steak with Gorgonzola, Spinach, and Tomatoes

Stuffed Wagyu Top Round Tenderized with Gorgonzola, Spinach, and Sun-Dried Tomatoes

Prep Time30 Minutes
Cook Time: 1 Hours
Servings: 2-4
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq



            • Cutting Board
            • Grill
            • Butcher’s Twine
            • Large Skillet
            • Instant Read Thermometer

            FIRST STEP

            Take the Fullblood Wagyu top round tenderized out of the freezer, and place it in the refrigerator 48 hours before starting this recipe. 


            In a large skillet over high heat, add the olive oil and spinach.

            Sauté the spinach until it is tender.



            Preheat the grill to 400ºF.

            Remove the Wagyu top round tenderized from the packaging, and place it on a large cutting board.

            First, add a layer of sautéed spinach on top of the steak.

            Next, add a layer of the sun-dried tomatoes, and then a layer of the crumbled Gorgonzola.

            Starting at one end, roll the Wagyu steak up, enclosing the layers of cheese, tomatoes, and spinach.

            Secure the stuffed Wagyu steak with three evenly-spaced pieces of butcher’s twine.

            After you’ve tied each piece of twine, cut off any extra twine.

            Slather the outside of the stuffed Wagyu steak with balsamic vinegar. This will serve as a binder for your seasoning.

            Then, season the steak with kosher salt and freshly ground black pepper.

            Place the stuffed Wagyu top round on the grill.

            FINAL STEPS

            Grill the stuffed Wagyu steak at 400ºF for about an hour, flipping it halfway through.

            Once the internal temperature hits 135ºF, remove the steak from the grill.

            NOTE: Since we’ve stuffed the Wagyu top round tenderized, we want to make sure the inside cooks all the way through.

            Turn off the grill.

            Allow the stuffed Wagyu steak to rest for 10-15 minutes.

            Then, carve it into 1-inch-thick slices, serve, and enjoy!

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