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Honey Mustard Marinated Sirloin Tip Steak Salad

Honey Mustard Marinated Fullblood Wagyu Sirloin Tip Steak Over Spinach Salad with Crispy Fullblood Wagyu Beef Bacon

Prep Time: 45 Minutes (plus 12-24 Hours to marinate)
Cook Time: 15 Minutes 
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Honey Mustard Marinade and Dressing
  • 1 Large Shallot (minced)
  • 5 Garlic Cloves (minced)
  • 3 TBSP Whole Grain Dijon Mustard
  • 3 TBSP Honey
  • 1/4 CUP Apple Cider Vinegar
  • 2 TBSP Sherry Vinegar
  • 1/2 CUP Olive Oil
  • 1/2 CUP Grapeseed Oil
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
Spinach Salad


    • BBQ or Gas Grill


    Pull the Fullblood Wagyu beef bacon and Fullblood Wagyu sirloin tip steak from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


    In a blender, combine the minced shallot, minced garlic, Dijon mustard, honey, apple cider vinegar, and sherry vinegar. Blend until smooth.

    While the blender is running, slowly stream in the olive oil and grapeseed oil until combined and smooth.

    Season to taste with kosher salt and freshly ground black pepper. This is your marinade.

    Place the Fullblood Wagyu sirloin tip steak in a one gallon ziploc bag.

    Pour half of the marinade over the steak (in the ziploc bag).

    Massage the marinade into the steak, and place the bag flat in the refrigerator for 12-24 hours.

    Cover the other half of the marinade, and place it in the refrigerator. This will be the dressing for the salad.

    Pull the Fullblood Wagyu sirloin tip steak from the refrigerator 1 hour before starting the grill. Drain off the marinade, and let the steak sit at room temperature.


    Heat up a large sauté pan with 1 tablespoon of grapeseed oil. Cook the Fullblood Wagyu beef bacon until crispy.

    Drain off the fat into a small bowl, and let it cool.

    Once the fat has cooled to warm (and is no longer hot), take a 1/4 cup of the bacon fat and whisk it into the dressing that you previously placed in the refrigerator.


    Heat the grill on high, and use a grill brush to scrub down the grill.

    Let the grill heat up for 10 minutes.

    Place the marinated Fullblood Wagyu sirloin tip steak on the grill.

    Grill the steak for 3-4 minutes per side (grill longer or shorter depending on the desired doneness).

    Let the steak rest for 10 minutes.


    Combine all of the spinach salad ingredients (baby spinach, cooked Fullblood Wagyu beef bacon, cherry tomatoes, shallot, and shaved parmesan cheese) in a large bowl.

    Lightly dress the salad with the honey mustard dressing.

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

    Slice the steak against the grain. Lay the steak strips on the dressed greens.


    NOTE: Alternatively, you can lay the spinach on a platter with the other salad ingredients. Then, add the strips of Fullblood Wagyu sirloin tip steak on the salad, and place the honey mustard dressing on the side.


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