Recipe of Any-night-of-the-week Grilled Wagyu Beef Top Round Steak and Peaches Salad

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Speedy Grilled Wagyu Beef Top Round Steak and Peaches Salad. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Grilled Wagyu Beef Top Round Steak and Peaches Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled Wagyu Beef Top Round Steak and Peaches Salad estimated approx 20 minutes.

To begin with this particular recipe, we must 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.

Ingredients and spices that need to be Prepare to make Grilled Wagyu Beef Top Round Steak and Peaches Salad:

1. 1 Double 8 Cattle Company Fullblood Wagyu beef Top Round Tenderized
2. 3 Yellow Peaches (pit removed and cut in half)
3. 1 Large Shallot (julienned)
4. 5 OZ Mixed Baby Greens
5. Dressing
6. 1 Yellow Peach (use ripe peach, pit removed, and small diced)
7. 1/3 CUP Water
8. 1 TBSP Lemon Juice
9. 1/3 CUP Sherry Vinegar
10. 2/3 CUP Olive Oil
11. Kosher Salt & Freshly Ground Black Pepper (to taste)
12. 2 TBSP Shallot (minced)
13. 2 TBSP Fresh Basil (roughly chopped)

Instructions to make to make Grilled Wagyu Beef Top Round Steak and Peaches Salad

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