Pomegranate & Basil Wagyu Bottom Round Steak made with our Fresh Pomegranate Balsamico Bianco and our Fresh Basil Olive Oil creates an unforgettably flavorful meal for the whole family.
Ingredients
- 1 Fullblood Wagyu Bottom Round Steak
- Kosher Salt (to season)
- 2 TBSP Fresh Basil Olive Oil
- 3 CUP Baby Arugula
- 4 OZ Boursin Cheese Shallot and Chive (crumbled)
- 1/2 CUP Pomegranate Seeds
- 1/4 CUP Pomegranate Molasses
Marinade
- 1 Large Shallot (minced)
- 3 Large Garlic Cloves (minced)
- 1/2 CUP Pomegranate Juice
- 1/4 CUP Pomegranate Molasses
- 2 TBSP Honey
- 2 TBSP Fresh Pomegranate Balsamico Bianco Vinegar
- 2 TBSP California Balsamico Vinegar
- 2 TSP Kosher Salt
- 1 TSP Freshly Ground Black Pepper
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PREPARING THE MARINADE
Mix all of the ingredients for the marinade (minced shallot, minced garlic, pomegranate juice, pomegranate molasses, honey, Pomegranate Balsamico vinegar, California balsamico 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.
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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 Fresh Basil olive oil to the skillet. Let the skillet get hot, and carefully add the marinated Fullblood Wagyu bottom round steak to the pan.
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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.
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FINAL STEPS
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. Optional, drizzle with Fresh Basil olive oil. Enjoy!