Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, grilled wagyu beef strip steak over spinach and strawberry salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have grilled wagyu beef strip steak over spinach and strawberry salad using 24 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad:
- Prepare 2 Double 8 Cattle Company Fullblood Wagyu Strip Steaks
- Get Seasoning
- Prepare 1 1/2 TBSP Kosher Salt
- Make ready 2 TSP Black Pepper (coarsely ground)
- Prepare 1 1/2 TBSP Fresh Thyme Leaves (minced)
- Take Salad
- Make ready 6 CUP Fresh Spinach Leaves (stems removed)
- Prepare 3 CUP Strawberries (cleaned and sliced)
- Get 3 OZ Goat Cheese (crumbled)
- Take Roasted Strawberry Balsamic Vinaigrette
- Get 1 CUP Fresh Strawberries (cut into quarters)
- Prepare 3/4 CUP High-Quality Balsamic Vinegar
- Prepare 1 TSP Fresh Thyme (minced)
- Take 3/4 CUP Olive Oil
- Take 3/4 CUP Grapeseed Oil
- Get 1 TSP Sugar
- Take Kosher Salt & Freshly Ground Black Pepper (to taste)
- Get Candied Pecans
- Take 12 OZ Pecan Pieces
- Get 3/4 CUP Powdered Sugar
- Get 3 TBSP Water
- Get 1 TSP Kosher Salt
- Prepare 1/4 TSP Freshly Ground Black Pepper
- Prepare PINCH Cayenne
Steps to make Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad:
- PREPARING THE FULLBLOOD WAGYU STRIP STEAKS - Thaw the Fullblood Wagyu strip steaks in the refrigerator for 1-2 days.1 hour before grilling, pull the Fullblood Wagyu 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 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 salt and pepper.
- 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 STRIP STEAKS - Heat the grill to medium-high for 10 minutes. Then, reduce the heat to medium before placing the Fullblood Wagyu strip steaks on the grill.
- 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 steak.Serve the salad with the roasted strawberry balsamic vinaigrette dressing on the side, and enjoy!
So that’s going to wrap it up for this exceptional food grilled wagyu beef strip steak over spinach and strawberry salad recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
