Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, grilled wagyu beef top round steak and peaches salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Grilled Wagyu Beef Top Round Steak and Peaches Salad is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Grilled Wagyu Beef Top Round Steak and Peaches Salad is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook grilled wagyu beef top round steak and peaches salad using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Wagyu Beef Top Round Steak and Peaches Salad:
- Take 1 Double 8 Cattle Company Fullblood Wagyu beef Top Round Tenderized
- Get 3 Yellow Peaches (pit removed and cut in half)
- Take 1 Large Shallot (julienned)
- Get 5 OZ Mixed Baby Greens
- Make ready Dressing
- Prepare 1 Yellow Peach (use ripe peach, pit removed, and small diced)
- Get 1/3 CUP Water
- Take 1 TBSP Lemon Juice
- Make ready 1/3 CUP Sherry Vinegar
- Prepare 2/3 CUP Olive Oil
- Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
- Make ready 2 TBSP Shallot (minced)
- Take 2 TBSP Fresh Basil (roughly chopped)
Steps to make Grilled Wagyu Beef Top Round Steak and Peaches Salad:
- PREPARING THE DRESSING - Pull the Fullblood Wagyu top round tenderized steak from the freezer 1 day before making this recipe, and leave the steak in the refrigerator.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 stir-ring 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 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 TOP ROUND TENDERIZED - 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 Fullblood 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.
- FINAL STEPS - 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!
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