< Back to all recipes
Wagyu Steak with Heirloom Tomato and True Corn Pudding
Pair with: Jordan Cabernet Sauvignon
What could be more “summer” than a quickly grilled steak, sun-warmed heirloom tomatoes and sweet corn? This Wagyu steak, well-rested off the grill and sliced across the grain, offers the fullest flavor, and pairs perfectly with Jordan Cabernet Sauvignon.
For the tomatoes
For maximum flavor and visual impact, cut the tomatoes into a chunky dice. Toss with shallots, basil, thyme, and 4 tablespoons of the Jordan Extra Virgin Olive Oil. Season with salt and pepper. Reserve at room temperature while corn and steaks are prepared.
For the corn pudding
In a food processor, purée corn and pass through a fine mesh strainer into a heavy-bottomed sauce pan. Over medium heat, bring the purée to a simmer, stirring constantly. As it reaches a low boil and starts to thicken, add lime juice, salt and pepper to taste. Hold warm.
For the steaks
Generously season steaks with remaining 2 tablespoons Jordan Extra Virgin Olive Oil, sea salt and pepper. For medium-rare, place steaks on a hot grill for approximately 4 minutes a side. Allow to rest 8-10 minutes, then cut into ¼-inch slices across the grain.
To plate, spoon reserved corn sauce onto a hot plate and top with a mound of tomatoes. Place the sliced steak on top, and season with more freshly ground pepper and sea salt.