Wagyu Sirloin, Pomegranate, Kale and Whipped Feta Salad

Main courseServes 2

A substantial salad filled with delicious flavour, this Wagyu Sirloin, Pomegranate, Kale and Whipped Feta recipe from the team at East Yorkshire based Warrendale Wagyu features their award-winning sirloin alongside whipped feta and seasonal kale to create a deliciously decedent dish. For more recipe inspiration and to buy their range online visit warrendale-wagyu.co.uk

Ingredients

200g Feta cheese

227g Warrendale Wagyu Sirloin Steak

220g Greek Yoghurt

1/2 Lemon (zest and juice)

2tsp Extra Virgin Olive Oil

3 Spring Onions chopped

20g Pomegranate Seeds

80g Kale

Salt and Pepper

Method

  1. Add the Feta and the Greek yoghurt into a food processor, along with the juice of 1/2 a lemon and the olive oil. Blend until smooth.
  2. Wash and drain the kale and fry with a little oil until crispy and browned.
  3. Heat a frying pan with little oil on a high heat. Generously salt your Sirloin and add to the frying pan. Sear and fry to your preference (we recommend medium rare for a salad recipe by cooking on each side for 3-4-minutes)
  4. Leave the steak to rest for as long as you have cooked it for, then slice into thin slices.
  5. Chop the spring onion finely and add to a salad bowl with the kale, steak and whipped feta. Season to taste with salt and pepper.
  6. Sprinkle the pomegranate seeds on top and serve with flat bread. Enjoy!