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Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette

Fullblood Wagyu Chuck Tender Salad with Arugula, Quinoa, and Lemon Oregano Vinaigrette

Prep Time: 2 Hours
Cook Time: 20 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathon Pepera


  • 1 Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filet 
  • 1 Avocado (peeled cut into slices)
  • 1 EAR Corn
  • 1/4 CUP Feta
  • 1/2 CUP Quinoa
  • 1 CUP Water
  • 4 Strawberries (tops cut off and quartered)
  • 1/2 CUP Cashews (roasted)
  • 3 CUP Arugula
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 3/4 CUP Lemon Juice
  • 1/4 CUP White Wine Vinegar
  • 2 TBSP Dijon Mustard
  • 1 TBSP Garlic (minced)
  • 2 TBSP Shallots (minced)
  • 1 TBSP Fennel Seeds (crushed)
  • 1/2 TBSP Red Pepper Flakes
  • 1/2 TBSP Oregano (fresh)
  • 1 3/4 CUP Olive Oil


        • Blender
        • Grill

        FIRST STEP

        Pull the Fullblood Wagyu chuck tender from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        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.


        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.


        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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