Wagyu beef caprese salad
| Wagyu Beef New York Striploin, trimmed | 2 lbs |
| Thyme, fresh, leaves minced | 2 Tbsp |
| Black pepper, ground | 2 Tsp |
| Salt | 2 Tbsp |
| Extra Virgin Olive Oil | 2 Tbsp |
| Beefsteak Tomato | 2 |
| Mozzarella Cheese, fresh ovalini | 8 oz |
| Basil leaves | 20 |
For sauce
| Extra Virgin Olive Oil | 1/2 cup |
| Balsamic Vinegar | 1/4 cup |
| Salt | 2 tsp. |
| Ground Black Pepper | 1/2 tsp |
Caprese salad of grilled Wagyu beef slices, tomatoes, fresh mozzarella cheese, basil, and a drizzle of balsamic vinegar. This recipe is very easy to make.
How to make it
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For the beef: Season the beef with thyme, black pepper and salt.
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Heat a skillet on medium high heat and add the olive oil. Sear the meat on all sides until deep golden brown.
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Place into the oven and roast to medium rare, about 10 -12 minutes. Remove and set aside to cool.
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Slice the beef, tomatoes, and mozzarella into ½-inch slices.
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Layer slices of beef, tomato, mozzarella, and basil leaves, alternating each around the plate.
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Drizzle with olive oil and balsamic, and season with salt and pepper.
https://www.ciachef.edu/
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Japanese Wagyu beef is said to be characterized by its texture, which is brought about by the fine sashi and tender lean meat, its concentrated flavor, and its sweet, full-bodied aroma, making it one of Japan's representative livestock products.