Summer Wagyu Salad

LunchServes 4

A substantial summer supper, packed with delicious flavour, this salad recipe from the team at East Yorkshire based Warrendale Wagyu uses their Sizzle Steaks alongside fresh, seasonal ingredients and wasabi mustard for a simple dish you’ll want on repeat all summer and beyond. For more recipe inspiration visit their website: www.warrendale-wagyu.co.uk

Ingredients

4 Wagyu Sizzle Steaks (or Sirloin Minute Steaks)
4 sticks of celery
8 radishes
4 pickled beetroot
Pack of baby leaves
2 baby gem lettuces
Bunch of spring onions
8 English asparagus
1 tbsp Wasabi Company mustard
4 tbsp mayo
Good quality spicy dressing
Crispy onions

 

Method

  1. Blanch your asparagus for 2 minutes in simmering water, then refresh in cold water, and once cooled, slice in half lengthways.
  2. Chop your spring onions finely and slice your radish and beets. Slice your celery into bite-sized pieces.
  3. Combine the wasabi mustard and mayo in a bowl.
  4. Pick your gem lettuce leaves and lay them around the outer edge of the plate. Add your baby leaves and all the chopped salad bits into the middle.
  5. Season your steaks and cook as desired. For medium rare, cook for around 60-75 seconds per side in a hot pan plus 2 minutes resting out of the pan.
  6. Slice your steak and lay it over the salad, then top with your dressings and crispy onions.
  7. Plate up and enjoy!