Grilled Wagyu Picanha with Caprese Salad

Instagram: Grilled Picanha Caprese Reel (not live yet)

Rich, smoky wagyu paired with the freshness of Caprese — this recipe is the perfect balance of indulgence and lightness. Using our Halal Wagyu Picanha, we grill to perfection, slice thin, and top with juicy tomatoes, creamy mozzarella, and fresh basil. Finished with a drizzle of balsamic glaze, it’s a summer-ready dish that looks as good as it tastes.

Ingredients

• 1 Wagyuwala Halal Wagyu Picanha
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt & pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, cubed
• Fresh basil leaves
• Balsamic glaze, for finishing

Instructions

1. Prep the picanha: Lay out your wagyu picanha and whisk together olive oil, garlic, mustard, salt, and pepper. Pour the marinade over the beef and coat evenly.
2. Grill to perfection: Heat your grill until hot. Place the picanha fat-side down first to render, then flip for even cooking. Grill until your preferred doneness, letting wagyu’s marbling deliver that rich, juicy flavor.
3. Rest & slice: Remove from grill, rest for 5 minutes, then slice thinly against the grain.
4. Make the Caprese topping: Toss cherry tomatoes, mozzarella, and basil together in a bowl. Season lightly with olive oil, salt, and pepper.
5. Assemble & serve: Plate the sliced wagyu picanha, spoon Caprese topping over the top, and finish with a slow drizzle of balsamic glaze. Hero shot: captured. Flavor: unmatched.