Recipe of Ultimate Miyazakigyu Wagyu Strip Steak with Romesco Sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Miyazakigyu Wagyu Strip Steak with Romesco Sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Miyazakigyu Wagyu Strip Steak with Romesco Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miyazakigyu Wagyu Strip Steak with Romesco Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Miyazakigyu Wagyu Strip Steak with Romesco Sauce estimated approx 40 minutes.

To get started with this particular recipe, we have to 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.

Ingredients and spices that need to be Prepare to make Miyazakigyu Wagyu Strip Steak with Romesco Sauce:

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

Steps to make 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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