Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad

Grilled Thyme and Pepper Crusted Fullblood Wagyu Beef Strip Steak Over a Spinach, Strawberry, Goat Cheese, and Candied Pecan Salad

Recipe provided by Chef Melanie Hammericksen

Prep Time: 1 Hour
Cook Time: 30 Minutes
Servings: 6
Difficulty Level: 3  (Levels: 1-5 with 5 being most difficult)

INGREDIENTS

Seasoning

  • 1 1/2 TBSP Kosher Salt
  • 2 TSP Black Pepper (coarsely ground)
  • 1 1/2 TBSP Fresh Thyme Leaves (minced)

Salad

  • 6 CUP Fresh Spinach Leaves (stems removed)
  • 3 CUP Strawberries (cleaned and sliced)
  • 3 OZ Goat Cheese (crumbled)

Roasted Strawberry Balsamic Vinaigrette

  • 1 CUP Fresh Strawberries (cut into quarters)
  • 3/4 CUP High-Quality Balsamic Vinegar
  • 1 TSP Fresh Thyme (minced)
  • 3/4 CUP Olive Oil
  • 3/4 CUP Grapeseed Oil
  • 1 TSP Sugar
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Candied Pecans

  • 12 OZ Pecan Pieces
  • 3/4 CUP Powdered Sugar
  • 3 TBSP Water
  • 1 TSP Kosher Salt
  • 1/4 TSP Freshly Ground Black Pepper
  • PINCH Cayenne

Tools

  • BBQ or Gas Grill
  • Blender
  • Parchment Paper
  • Baking Pan/Sheet

PREPARING THE FULLBLOOD WAGYU BEEF STRIP STEAKS

Thaw the Wagyu beef strip steaks in the refrigerator for 1-2 days.

1 hour before grilling, pull the strip steaks from the refrigerator. Take them out of their vacuum-sealed packages, and place the steaks on a large plate.

Mix together the kosher salt, black pepper, and minced thyme.

Generously coat the Fullblood Wagyu beef strip steaks in the seasoning, and pat in. Reserve.


PREPARING THE ROASTED STRAWBERRY BALSAMIC VINAIGRETTE

Preheat your oven to 400°F.

Place the strawberries (cut into quarters) on a parchment-lined pan. Roast them in the oven for 20 minutes, until they have some color and are falling apart.

Place the roasted strawberries in a blender with the thyme and high-quality balsamic vinegar. Blend until smooth.

Slowly add in the olive oil, grapeseed oil, and sugar while the blender is running. Blend until smooth.

Season to taste with kosher salt and freshly ground black pepper. Reserve.


PREPARING THE CANDIED PECANS

Mix the powdered sugar, kosher salt, freshly ground black pepper, cayenne, and water in a small bowl.

Add the pecan pieces to the bowl, and coat.

Spread the pecans onto a parchment-lined pan, and bake at 375°F for 15-20 minutes. The sides will caramelize and bubble.

Remove the candied pecans from the oven, and cool completely. Once cooled, break into bite-size pieces.


COOKING THE THYME AND PEPPER CRUSTED FULLBLOOD WAGYU BEEF STRIP STEAKS

Heat your grill to medium-high for 10 minutes. Then, reduce the heat to medium before placing the steaks on the grill.

Grill the Wagyu beef strip steaks for 5 minutes on each side.

Let them rest for 10 minutes before slicing them against the grain.


FINAL STEPS

In a large bowl (or on individual plates), lay the spinach at the bottom.

Next, add the sliced strawberries and goat cheese.

Then, add the candied pecans to the salad.

Top with slices of Fullblood Wagyu beef strip steak.

Serve the salad with the roasted strawberry balsamic vinaigrette dressing on the side, and enjoy!


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