Bucatini Pomodoro with Grilled Fullblood Wagyu Steak

Ingredients

• 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
• 4 OZ Parmigiano-Reggiano Cheese (sliced)
• 3-4 Basil Leaves (chiffonade)
• Balsamic Glaze
• 3/4 CUP Balsamic Vinegar
• 1/2 CUP Grapeseed Oil
• 1 TSP Oregano
• 2 TSP Garlic (minced)
• 2 TSP Kosher Salt
• 1/2 TSP Freshly Ground Black Pepper
• 1 LB Bucatini Pasta (cooked per package instructions)
• Olive Oil
• 3 TBSP Olive Oil
• 6-8 Large Garden Tomatoes (chopped, approximately 4 cups total)
• 1 Yellow Onion (minced)
• 2 Small Carrots (peeled, small diced)
• 1 Celery Stalk (small diced)
• 5 Large Garlic Cloves (minced)
• 1/2 CUP Fresh Basil (chiffonade)
• Kosher Salt
• Freshly Ground Black Pepper
• 1 TSP Sherry Vinegar