Wagyu Sirloin, Pomegranate, Kale and Whipped Feta Salad
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:
- Mix the Feta and the Greek yoghurt in a food processor. Add the juice from the 1/2 lemon and the olive oil, blend together until a smooth texture occurs.
- Wash and drain the Kale and fry with a little oil until crispy and browned.
- Sear and fry the Sirloin Steak to your preference, however, we recommend Medium Rare for a salad recipe.
- Heat a frying pan with little oil on a high heat. Generously salt your Sirloin and add to the frying pan.
- Cook on each side for 3-4-minutes for a Medium Rare Sirloin.
- Leave the steak to rest for as long as you have cooked it for.
- Slice the steak into thin slices
- Chop the Spring Onion finely.
- Into a salad bowl, put the kale, spring onion, steak and whipped feta. Sprinkle the pomergrante seeds on top.
- Season if wished with salt and pepper.
We also recommend some flat bread o the side to accompany this salad!
Eat and Enjoy!
