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Grilled Fullblood Wagyu Zabuton Steak Salad with Vinaigrette

Grilled Fullblood Wagyu Zabuton Steak Salad with Tomato-Bacon Vinaigrette

Prep Time: 1 Hour (Plus 3 Hours to Marinate)
Cook Time: 20 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PT Cherry Tomatoes
  • 8 OZ Smoked Bacon (diced into 1/2 inch pieces)
  • 1 Large Shallot (julienned)
  • 5 Garlic Cloves (smashed)
  • 1 SPRIG Thyme (leaves only)
  • 1 1/2 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 1/2 CUP Red Wine Vinegar
  • 1/4 CUP Sherry Vinegar
  • 1 CUP Vinaigrette (recipe shown above)
  • 1/2 CUP Grapeseed Oil
  • 1/4 CUP Red Wine Vinegar
  • 1 TSP Kosher Salt
  • 1 Small Baguette (cut into bite-size pieces)
  • 1/2 CUP Olive Oil
  • 1 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 1 TSP Garlic Powder
Additional Salad Ingredients
  • 1 CUP Cherry Tomatoes
  • 1 Avocado (cut into bite-size pieces)
  • 5 OZ Mixed Baby Greens


        • BBQ or Gas Grill
        • Stainless Steel Saute Pan
        • Slotted Spoon
        • Medium Size Saute Pan
        • Medium Size Bowl
        • Ziploc Bag

        FIRST STEP

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


        Heat a medium size stainless steel saute pan over medium heat.

        Add in the diced bacon, and cook while stirring frequently. Cook until the bacon is crispy.

        Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Reserve until you’re read to assemble the salad.

        Keep the pan on medium heat, and add the cherry tomatoes. Cook the tomatoes in the bacon grease.

        Once the tomatoes start to soften and brown, add in the julienned shallots.

        Cook the shallots for about 10 minutes until softened and translucent.

        Then, add in the smashed garlic. Cook for another 5 minutes.

        Take the pan off of the heat, and let cool.

        Once cooled, take the ingredients out of the pan, and place them in a blender.

        Add the thyme leaves, sherry vinegar, red wine vinegar, kosher salt, and black pepper to the blender as well. Blend until smooth. This is your vinaigrette.


        Place 1 cup of the vinaigrette in a Ziploc bag.

        Add a 1/2 cup of grapeseed oil, 1/4 cup of red wine vinegar, and 1 teaspoon of kosher salt to the bag with the vinaigrette. This is your marinade.

        Place the Fullblood Wagyu zabuton steak in the bag with the marinade, and seal.

        Gently massage the marinade into the steak, and let it marinate in the refrigerator for 3 hours.

        Place the rest of the vinaigrette in the refrigerator as well. This will be the salad dressing.


        Preheat your oven to 400°F.

        Place the bite-size pieces of baguette in a medium size bowl. Toss with olive oil.

        Sprinkle in the kosher salt, black pepper, and garlic powder.

        Place the bread pieces on a baking sheet.

        Bake at 400°F for 15 minutes or until golden brown and crisp. Let them cool.


        Pull the marinated Fullblood Wagyu zabuton steak from the refrigerator, and remove it from the marinade.

        Heat a gas grill on medium-high heat for 10 minutes.

        Once the grill is hot, grill the steak for 4 minutes on each side.

        Let the grilled steak rest for 10 minutes before cutting into thin slices against the grain.


        Place the mixed greens, cherry tomatoes, avocado pieces, croutons, and crispy bacon on a large platter.

        Then, arrange the slices of grilled Fullblood Wagyu zabuton steak on top.

        Serve the salad with the tomato-bacon vinaigrette/dressing on the side. Or, you can lightly toss the mixed greens in the dressing before assembling your salad.

        Serve, and enjoy!

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