Summer Wagyu Salad
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.
2. Refresh the asparagus in cold water, once cooled, slice in half lengthways.
3. Chop your spring onions finely and slice your radish and beets.
4. Slice your celery into bite-sized pieces.
5. Combine the wasabi mustard and mayo in a bowl.
6. Pick your gem lettuce leaves and lay them around the outer edge of the plate.
7. Add your baby leaves and all the chopped salad bits.
8. Season your steaks and cook as you desire.
9. We suggest medium rare — around 60-75 seconds per side in a hot pan plus 2 minutes resting out of the pan.
10. Slice your steak and lay it over the salad.
11. Top with your dressings and crispy onions.
12. Plate up and enjoy!
