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Fullblood Wagyu Chuck Tender Salad with Arugula, Quinoa, and Lemon Oregano Vinaigrette
Prep Time: 2 Hours
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Pull the Fullblood Wagyu chuck tender from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SALAD DRESSING/MARINADE
Combine the lemon juice, white wine vinegar, Dijon mustard, minced garlic, minced shallots, crushed fennel seeds, red pepper flakes, and fresh oregano in a blender.
Turn the blender on medium speed and blend, while slowly drizzling the olive oil in until the dressing is emulsified.
This is your salad dressing and steak marinade.
Place the Fullblood Wagyu chuck tender steak in a shallow bowl, and pour half of the dressing/marinade over the steak.
Cover the bowl, and place it in the refrigerator to marinate for at least 1 hour.
After the steak has marinated, remove it from the bowl. Season the steak with kosher salt and freshly ground black pepper.
PREPARING THE SALAD INGREDIENTS
Combine 1/2 cup of quinoa with 1 cup of water in a saucepan. Bring to a boil over medium-high heat. Then, place the lid on the pan, and reduce the heat to a gentle simmer. Cook until all of the water has been absorbed.
Preheat your grill on high.
Clean an ear of corn, and place it on the preheated grill. Char all sides.
Remove the ear of corn from the grill, and allow it to cool. Remove the kernels from the cob (discard the cob).
Cut the tops off of the strawberries, and cut each strawberry into 4 pieces.
Clean the avocado, and cut into slices.
PREPARING THE FULLBLOOD WAGYU CHUCK TENDER
Heat a grill until it reaches 450°F. Place the marinated and seasoned steak on the grill.
Cook the steak for 4 minutes on one side, and then flip to the other side. Cook for an additional 4 minutes.
Remove the steak from the grill, and allow it to rest.
Toss the arugula with 4 tablespoons of the dressing you prepared earlier. Season with kosher salt and freshly ground black pepper.
Divide the tossed arugula between two bowls.
Top the salad with the cooked quinoa, avocado slides, charred corn, strawberries, roasted cashews, and feta.
Thinly slice the grilled steak, and place the slices on top of each salad.
Serve, and enjoy!
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