Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad.

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To begin with this recipe, we have to 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 that.

The ingredients needed to make Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad:

1. It’s 2 of Double 8 Cattle Company Fullblood Wagyu Strip Steaks.
2. Get of Seasoning.
3. Prepare 1 1/2 TBSP of Kosher Salt.
4. Make ready 2 TSP of Black Pepper (coarsely ground).
5. Prepare 1 1/2 TBSP of Fresh Thyme Leaves (minced).
6. Make ready of Salad.
7. It’s 6 CUP of Fresh Spinach Leaves (stems removed).
8. Prepare 3 CUP of Strawberries (cleaned and sliced).
9. Get 3 OZ of Goat Cheese (crumbled).
10. Take of Roasted Strawberry Balsamic Vinaigrette.
11. Take 1 CUP of Fresh Strawberries (cut into quarters).
12. You need 3/4 CUP of High-Quality Balsamic Vinegar.
13. You need 1 TSP of Fresh Thyme (minced).
14. Make ready 3/4 CUP of Olive Oil.
15. Make ready 3/4 CUP of Grapeseed Oil.
16. Take 1 TSP of Sugar.
17. Get of Kosher Salt & Freshly Ground Black Pepper (to taste).
18. It’s of Candied Pecans.
19. It’s 12 OZ of Pecan Pieces.
20. It’s 3/4 CUP of Powdered Sugar.
21. Take 3 TBSP of Water.
22. Prepare 1 TSP of Kosher Salt.
23. Get 1/4 TSP of Freshly Ground Black Pepper.
24. It’s PINCH of Cayenne.

step by step to make Grilled Wagyu Beef Strip Steak Over Spinach and Strawberry Salad:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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!.

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