Step-by-Step Guide to Prepare Quick Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Simple Way to Make Any-night-of-the-week Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette is 2 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 Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette estimated approx 20 minutes.

To begin with this particular recipe, we have to prepare a few components. You can cook Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette using 20 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette:

1. 1 Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filet
2. 1 Avocado (peeled cut into slices)
3. 1 EAR Corn
4. 1/4 CUP Feta
5. 1/2 CUP Quinoa
6. 1 CUP Water
7. 4 Strawberries (tops cut off and quartered)
8. 1/2 CUP Cashews (roasted)
9. 3 CUP Arugula
10. Kosher Salt & Freshly Ground Black Pepper (to season)
11. Dressing/Marinade
12. 3/4 CUP Lemon Juice
13. 1/4 CUP White Wine Vinegar
14. 2 TBSP Dijon Mustard
15. 1 TBSP Garlic (minced)
16. 2 TBSP Shallots (minced)
17. 1 TBSP Fennel Seeds (crushed)
18. 1/2 TBSP Red Pepper Flakes
19. 1/2 TBSP Oregano (fresh)
20. 1 3/4 CUP Olive Oil

Instructions to make to make Fullblood Wagyu Chuck Tender Salad with Lemon Oregano Vinaigrette

1. PREPARING THE SALAD DRESSING/MARINADECombine the lemon juice, white wine vinegar, Dijon mustard, minced garlic, minced shallots, crushed fennel seeds, red pepper flakes, and fresh oregano in a blender.Turn the blender on medium speed and blend, while slowly drizzling the olive oil in until the dressing is emulsified. This is your salad dressing and steak marinade. Place the Fullblood Wagyu chuck tender steak in a shallow bowl, and pour half of the dressing/marinade over the steak.
2. Cover the bowl, and place it in the refrigerator to marinate for at least 1 hour. After the steak has marinated, remove it from the bowl. Season the steak with kosher salt and freshly ground black pep-per.
3. PREPARING THE SALAD INGREDIENTS Combine 1/2 cup of quinoa with 1 cup of water in a saucepan. Bring to a boil over medium-high heat. Then, place the lid on the pan, and reduce the heat to a gentle simmer. Cook until all of the water has been absorbed. Preheat your grill on high.Clean an ear of corn, and place it on the preheated grill. Char all sides. Remove the ear of corn from the grill, and allow it to cool. Remove the kernels from the cob (discard the cob).
4. Cut the tops off of the strawberries, and cut each strawberry into 4 pieces. Clean the avocado, and cut into slices.
5. PREPARING THE FULLBLOOD WAGYU CHUCK TENDER Heat a grill until it reaches 450°F. Place the marinated and seasoned steak on the grill. Cook the steak for 4 minutes on one side, and then flip to the other side. Cook for an additional 4 minutes. Remove the steak from the grill, and allow it to rest.
6. FINAL STEPS Toss the arugula with 4 tablespoons of the dressing you prepared earlier. Season with kosher salt and freshly ground black pepper. Divide the tossed arugula between two bowls.Top the salad with the cooked quinoa, avocado slides, charred corn, strawberries, roasted cashews, and feta. Thinly slice the grilled steak, and place the slices on top of each salad. Serve, and enjoy!

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