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Below are the ingridients that are needed to cook a remarkably good Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
- Take 1 of Double 8 Cattle Company Fullblood Wagyu Chuck Steak.
- Provide 4 OZ of Parmigiano-Reggiano Cheese (sliced).
- Get 3-4 of Basil Leaves (chiffonade).
- Prepare of Balsamic Glaze.
- Get of Marinade.
- You need 3/4 CUP of Balsamic Vinegar.
- Prepare 1/2 CUP of Grapeseed Oil.
- Prepare 1 TSP of Oregano.
- Use 2 TSP of Garlic (minced).
- Provide 2 TSP of Kosher Salt.
- You need 1/2 TSP of Freshly Ground Black Pepper.
- You need of Pasta.
- Get 1 LB of Bucatini Pasta (cooked per package instructions).
- Take of Olive Oil.
- Get of Pomodoro Sauce.
- Take 3 TBSP of Olive Oil.
- Get 6-8 of Large Garden Tomatoes (chopped, approximately 4 cups total).
- You need 1 of Yellow Onion (minced).
- Provide 2 of Small Carrots (peeled, small diced).
- Provide 1 of Celery Stalk (small diced).
- Take 5 of Large Garlic Cloves (minced).
- Prepare 1/2 CUP of Fresh Basil (chiffonade).
- Provide of Kosher Salt.
- Prepare of Freshly Ground Black Pepper.
- Provide 1 TSP of Sherry Vinegar.
Done with the ingridients? Here are the steps on preparing Bucatini Pomodoro with Grilled Fullblood Wagyu Steak:
Bucatini Pomodoro with Grilled Fullblood Wagyu Steak. From the sirloin, between the short loin and the round, the Fullblood Wagyu top sirloin steak is juicy, tender, and ideal for any grill master! Bring your steak to room temperature. Cold meat will seize in a hot environment. Preheat oven to broil and position rack closest to heating element.
Recipe : Bucatini Pomodoro with Grilled Fullblood Wagyu Steak
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Eating 5 ounces each day is the perfect goal, since you is going lean together along with your own daily diet. When eating beef, always bake it, grill it, or broil itas this may prevent grease from adding into the equation. You should vary your protein also, with more fish, beans, peas, and nuts.
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