Step-by-Step Guide to Prepare Delicious Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pomegranate-marinated fullblood wagyu bottom round steak. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pomegranate-marinated fullblood wagyu bottom round steak using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak:

1. Get 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
2. Get Kosher Salt (to season)
3. Take 2 TBSP Grapeseed Oil
4. Prepare 3 CUP Baby Arugula
5. Prepare 4 OZ Boursin Cheese Shallot and Chive (crumbled)
6. Take 1/2 CUP Pomegranate Seeds
7. Make ready 1/4 CUP Pomegranate Molasses
8. Prepare Marinade
9. Prepare 1 Large Shallot (minced)
10. Get 3 Large Garlic Cloves (minced)
11. Get 1/2 CUP Pomegranate Juice
12. Prepare 1/4 CUP Pomegranate Molasses
13. Prepare 2 TBSP Honey
14. Get 2 TBSP Red Wine Vinegar
15. Make ready 2 TBSP Balsamic Vinegar
16. Get 2 TSP Kosher Salt
17. Prepare 1 TSP Freshly Ground Black Pepper

Steps to make Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak:

1. 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).
2. Place the steak (in the Ziploc bag) in the refrigerator, and let the steak marinate for 4-12 hours, while turning the steak occasionally.
3. 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.
4. 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.
5. 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.Enjoy!

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