How to Prepare Eric Ripert Grilled Wagyu Steak Panzanella Salad with Vinaigrette

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, grilled wagyu steak panzanella salad with vinaigrette. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can have grilled wagyu steak panzanella salad with vinaigrette using 23 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Wagyu Steak Panzanella Salad with Vinaigrette:

1. Prepare 1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
2. Prepare Marinade/Dressing
3. Take 2 Large Shallots (peeled and cut into 4 pieces)
4. Prepare 6 Garlic Cloves (smashed)
5. Take 3 TBSP Grapeseed Oil
6. Make ready 2 1/2 TSP Kosher Salt (divided)
7. Make ready 1/2 CUP Red Wine Vinegar
8. Prepare 1/4 CUP Sherry Vinegar
9. Make ready 1 TBSP Dijon Mustard
10. Prepare 1 TBSP Sugar
11. Take 1 CUP Grapeseed Oil
12. Make ready 1 CUP Olive Oil
13. Make ready Salad
14. Get 1 BUNCH Lacinato Kale (ribs removed and torn into bite-size pieces)
15. Prepare 2 CUP Cherry Tomatoes (cut in half)
16. Take 2 CUP Ciliegine Mozzarella Balls (cut in half)
17. Prepare 1 SMALL LOAF Crusty Bread (cut into 1 inch cubes)
18. Make ready 1 English Cucumber (cut into bite-size pieces)
19. Take 1 Red Bell Pepper (seeded and cut into 1 inch cubes)
20. Get 1 Yellow Bell Pepper (seeded and cut into 1 inch cubes)
21. Get 3 TBSP Capers
22. Prepare 1 Small Red Onion (julienned)
23. Make ready 3/4 CUP Torn Basil Leaves

Instructions to make Grilled Wagyu Steak Panzanella Salad with Vinaigrette:

1. PREPARING THE MARINADE/DRESSING - - Place the shallots and smashed garlic in a bowl. - - Add a 1/2 teaspoon of kosher salt and 3 tablespoons of grapeseed oil to the bowl, and toss everything together. - - Heat the oven to 400°F. - - Place the shallots and garlic in a pie plate, and roast for 30 minutes or until the shallots soften and caramelize. - - Place the red wine vinegar, sherry vinegar, Dijon mustard, 2 teaspoons of kosher salt, and sugar in a blender.
2. Once the shallots and garlic are roasted, place them in the blender as well. - - Blend all ingredients until smooth. - - Remove the center piece from the blender lid. Keep the blender running while pouring in 1 cup of olive oil and 1 cup of grapeseed oil. - - Once all of the oil is added, season to taste with kosher salt and freshly ground black pepper. - - Remove the Wagyu flat iron steak from packaging, and place it in a large Ziploc bag. - - Pour half of the marinade/dressing over the steak, and close the b
3. NOTE: Reserve the other half of the marinade/dressing. You will use this for the salad. - - Gently massage the marinade into the steak, and refrigerate for 12-24 hours. - - Before grilling the steak, take the steak out of the marinade, and allow it to sit at room temperature for 1 hour.
4. PREPARING THE SALAD - - Add the kale, cherry tomatoes, capers, cucumber, halved Mozzarella balls, onions, bread cubes, red bell pepper, and yellow bell pepper to a large bowl. - - Using the dressing/marinade that you made earlier, toss the salad with enough dressing to coat it well. - - Let the dressing-coated salad sit while you heat the grill and grill your Wagyu flat iron steak. This will allow the bread and kale to soften.
5. FINAL STEPS - - Heat a gas grill over medium-high heat for 10 minutes. - - Once the grill is hot, grill the Wagyu flat iron steak for 3 minutes per side. - - Let the steak rest for 10 minutes before slicing it against the grain into thin slices. - - Toss the torn basil in with the salad, and divide the salad amongst bowls. - - Top the salad with slices of grilled Wagyu steak, and drizzle each salad with a little more dressing. - - Serve, and enjoy!

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