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Recipes Nugget Markets Signature Recipes

Wagyu New York Steak with Tomatoes Provençal

Prep time
15 minutes PT15M
Cook time
12–15 minutes PT15M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Wagyu New York Steak with Provençal Tomatoes Nugget Markets signature recipes

Known as the “Rolls Royce of beef,” grass-fed Wagyu beef boasts a delicate flavor that’s sweet, nutty, juicy, and tender. Wagyu New York steaks pair perfectly with seasoned tomatoes Provençal for a satisfying meal.

Ingredients

  • 4 grass-fed Wagyu New York steaks
  • 5 vine-ripened tomatoes
  • 1 teaspoon granulated sugar
  • 1 tablespoon chopped thyme
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup chopped basil
  • 1 tablespoon granulated garlic
  • 2 tablespoons vegetable oil
  • ½ cup microgreens, for garnish

Preparation

Remove steaks from the refrigerator 20 minutes before cooking.

Cut the tomatoes into ¼–½-inch thick slices and lay on a lined baking sheet. Season with sugar, thyme, salt, and pepper. Combine the panko, Parmesan, butter, and basil and mix to combine. Top each tomato with about 1 tablespoon of the panko mixture and spread evenly to the edges.

Heat broiler to high.

Heat oil in a heavy-bottomed sauté pan on high heat. Season the steaks with salt, pepper, and granulated garlic. Sear steaks for 2–3 minutes per side for medium-rare. Remove from pan to a dish and let rest for 5–7 minutes before serving.

While steaks are resting, place tomatoes under the broiler until the breadcrumb mixture is golden brown. Arrange 6–7 slices of tomatoes on a plate and top with the steak. Garnish with microgreens.