Grilled Fullblood Wagyu Beef Top Round Tenderized Steak Salad with Mixed Greens, Grilled Peaches, and Peach Basil Vinaigrette
Prep Time: 1 Hour (plus 6 hours to marinate)
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
This recipe is Paleo, Whole30, Gluten-Free, and Dairy-Free.
PREPARING THE DRESSING
Pull the Fullblood Wagyu beef top round tenderized steak from the freezer 1 day before making this recipe, and leave the steak in the refrigerator to thaw.
Make the dressing first, as it will also be used as a marinade for the top round tenderized steak.
In a small sauce pot, combine the diced peaches, water, and lemon juice. Cook on medium heat for 5 minutes, while stirring occasionally, until the peaches are breaking apart and the water is mostly evaporated.
Let this mixture cool for 10 minutes off the heat/stove. This is your peach mixture.
In the blender, combine the peach mixture, sherry vinegar, minced shallots, and chopped basil. Blend for 30 seconds.
Then, slowly add the 2/3 cup of olive oil while the blender is running. Pour the oil in a slow and steady stream until the oil is fully incorporated.
Season to taste with kosher salt and freshly ground black pepper.
PREPARING THE MARINADE
Place the Fullblood Wagyu beef top round tenderized steak in a ziploc bag, and pour half of the dressing over it.
Reserve the other half of the dressing, and place it in the refrigerator.
Seal the bag, and make sure the steak is fully coated.
Place the steak in the refrigerator for 6 hours, allowing it to marinate.
PREPARING THE FULLBLOOD WAGYU BEEF TOP ROUND TENDERIZED STEAK
One hour before grilling, pull the marinated steak out of the refrigerator, and let it sit at room temperature.
Turn the grill on high, and let warm up for 10 minutes before grilling.
Grill the marinated Wagyu top round tenderized steak for 2 minutes per side on a hot grill.
At the same time, grill the large peach halves for 3-4 minutes per side, just so they have nice grill marks and are softened.
Let the Fullblood Wagyu top round tenderized steak rest for 10 minutes before slicing against the grain.
Slice the steak into 1/4-inch-thick pieces.
Cut the grilled peach halves into smaller slices, about 1/4-inch-thick.
Create the salads by placing the mixed greens on each plate. Top with julienned shallots, sliced grilled peaches, and sliced grilled top round tenderized steak.
Serve with the peach basil vinaigrette dressing, and enjoy!