Wagyu Ribeye Recipe
5 oz A5 miyazaki, ropa vieja agnolotti, aji dulce, grilled gem lettuce
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Ingredients
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Main Ingredients
Seasoning and Sauce
Method
Preparation of Ingredients
- 1
Prepare the Ropa Vieja
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add pre-cooked ropa vieja and heat thoroughly for about 5 minutes. Set aside.
- 2
Prepare the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti pasta according to package instructions until al dente, usually about 4-5 minutes. Drain and set aside.
- 3
Prepare the Aji Dulce Peppers
Wash the aji dulce peppers, remove the stems, and slice them in half lengthwise. Remove the seeds if desired.
- 4
Prepare the Gem Lettuce
Cut the gem lettuce in half lengthwise and rinse under cold water. Pat dry with a paper towel.
Cooking the Wagyu Ribeye
- 5
Season and Cook the Ribeye
Season the Wagyu ribeye with salt and black pepper on both sides. Heat a skillet over high heat and add a splash of olive oil. Sear the ribeye for about 2-3 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes.
Grilling the Gem Lettuce
- 6
Assembly
- 7
Plate the Dish
On a serving plate, place a portion of the heated ropa vieja. Arrange the agnolotti around it. Slice the rested Wagyu ribeye and place it on top of the ropa vieja. Garnish with grilled gem lettuce and aji dulce peppers for added flavor and presentation.