academia barilla  October 2008

Grilled Wagyu Shirt Steak with Arugula, Raw Crimini Mushrooms and Meyers Lemon Dressing: a Recipe by Chef Doug D’Avico

Another Italian Food Lovers Chef Network recipe today, this time from Chef [...]

Academia Barilla Chefs: Douglas D\'AvicoAnother Italian Food Lovers Chef Network recipe today, this time from Chef Doug D’Avico of Trattoria #10 in Chicago, Illinois (address: 10 N. Dearborn, Chicago IL 60602; +1 312-984-1718 for booking and info).

Chef D’Avico today surprises us again with an awesome gourmet recipe: Grilled Wagyu Shirt Steak with Arugula, Raw Mushrooms and Meyer Lemon Dressing.

Wagyu Beef meat is consider to be one of  the most delicious beef cuts in the world, and comes exclusively from cattle from the Kobe region in Northern Japan. A characteristic of the Waygu Kobe beef is the marble fat that gives also a particular, buttery flavor to the meat, as reported by the Wikipedia.


Ready? Let’s go to the kitchen.

A recipe by Chef Doug D’Avico
(serves 4)


- 1 lb Kobe skirt steak or best available quality
- 1/4 lb Arugula, cleaned and washed
- 1/4 package Crimini mushrooms (2 to 3 pieces)
- 1/2 cup Academia Barilla Monti Iblei extra virgin olive oil
- Juice from 1 Meyer Lemon
- Academia Barilla Natural Sea Salt with Italian Black olives, to taste
- Freshly ground pepper, to taste



Preheat grill to medium high. Make sure the meat is cleaned of any sinew or extra fat.

Combine the juice from the lemon and the olive oil together and season to taste with the salt and fresh pepper; set aside.

Italian Food Lovers Chef NetworkUse a sharp knife or mandoline and thinly slice the mushrooms. Mix the mushrooms and arugula together for the salad, make sure the arugula is dry before using, do not dress the salad until you are ready to serve the dish.

Clean the preheated grill and grill the meat to the desired temperature. Remove from the grill and let rest for 3 minuets before you slice the meat.

Season the meat with a pinch of sea salt and a turn or two of pepper. Cut the meat into 4 inch lengths and then slice into thin strips (about 1/4 inch) across the grain, divide onto 4 plates.

Dress the salad lightly (you are not going to use all the dressing on the salad); season with salt and pepper to taste.

Divide between the four plates, drizzle with a little bit of the dressing and serve right away.

Thank you Chef D’Avico for sharing with us another gourmet recipe. We look forward to publishing more of your gourmet recipes soon!

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