- Prep time
- 15 minutes
- Cook time
- 12–15 minutes
- 4 servings
Known as the "Rolls Royce of beef," grass-fed First Light Wagyu 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.
- 4 First Light Wagyu Grass-Fed New York Steaks
- 5 vine-ripened tomatoes
- 1 teaspoon sugar
- 1 tablespoon chopped thyme
- Salt and black pepper, to taste
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 4 tablespoons butter, melted
- ⅓ cup chopped basil
- 1 tablespoon granulated garlic
- 2 tablespoons vegetable oil
- ½ cup microgreens, for garnish
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 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 bread crumb mixture is golden brown. Arrange 6–7 slices of tomatoes on a plate and top with the steak. Garnish with microgreens.