Winter Wagyu Steak Salad

Winter calls for comforting meals that don’t sacrifice freshness or flavor, and this Winter Wagyu Steak Salad is the perfect balance of hearty and light. Combine the wintry flavors of citrus and cranberry with the buttery juices of a well-marbled Wagyu Steak. With a healthy dose of chopping and dicing and about eight minutes of sizzling steaks on the grill, this could be your Sunday night dinner too. 

Ingredients

For the Salad 

• 1 American Wagyu Boneless Ribeye (Signature or Classic)

• Arugula

• Blood orange slices

• Green onions, chopped

• Pomegranate seeds

• Crumbled goat cheese

• Sweet and spicy pecans

For the Cranberry Goat Cheese Vinaigrette

• 1/4 cup olive oil

• 1 tbsp white wine vinegar

• 2 tbsp cranberry sauce (recipe below)

• 1/2 tbsp Dijon mustard

• Juice of 1/4 lemon

• 2 cloves garlic, minced

• 1/2 tbsp each of fresh dill, green onion, and parsley, chopped

• 1 tbsp goat cheese

• Salt and pepper to taste

For the Cranberry Sauce

• 1 cup cranberries

• 1/2 cup sugar

• Juice of 1 blood orange

• 1/4 tsp cinnamon

• 1/2 cup water

Instructions

1. In a medium saucepan, combine cranberries, sugar, blood orange juice, cinnamon, and water to make the cranberry sauce. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens. Set aside to cool.

2. Preheat the grill until it's hot. Pat the ribeye dry and coat lightly with avocado oil, kosher salt, and black pepper.

3. Grill the steak for about 4 minutes per side, covered, checking the internal temperature as you go. For medium-rare, remove the steak when it reaches 125-130°F. Let the steak rest for 5-10 minutes, then slice thinly against the grain.

4. To make the vinaigrette, whisk together olive oil, white wine vinegar, cranberry sauce, Dijon mustard, lemon juice, garlic, dill, green onion, parsley, and goat cheese. Season with salt and pepper to taste.

5. Layer arugula with blood orange slices, green onions, pomegranate seeds, crumbled goat cheese, and sweet and spicy pecans in a large bowl. Top with sliced Wagyu ribeye.

6. Drizzle with cranberry goat cheese vinaigrette and serve immediately.

This salad highlights the luxurious marbling and tenderness of Wagyu, pairing it with the bright, tangy, and sweet flavors of winter ingredients. Whether planning a romantic dinner or a winter gathering, this salad is an impressive centerpiece that’s as delicious as beautiful.