Wagyu Sirloin and Pomegranate Salad
Drogo
1 - 2
10 minutes
10 minutes
This Wagyu sirloin and pomegranate salad brings together beautifully marbled A5 Japanese Wagyu with fresh, vibrant ingredients and a sharp-sweet pomegranate dressing. The rich, buttery texture of the Wagyu is balanced by peppery salad leaves, jewel-like pomegranate seeds, fresh mint and crunchy pistachios, creating a dish that feels luxurious without being heavy.
The steak is quickly seared in a hot pan until medium-rare, then rested and thinly sliced over the salad. Meanwhile, pomegranate molasses, lemon juice, olive oil and garlic create a bright dressing that works beautifully with the richness of the beef, while fluffy couscous makes the dish more substantial.
Ready in around 20 minutes, this Wagyu steak salad makes an elegant lunch, light dinner or impressive starter. It is an especially good way to serve A5 Wagyu, using a relatively small amount of richly marbled beef alongside fresh, contrasting flavours.
Ingredients
Wagyu Sirloin and Pomegranate Salad
- 200g A5 Japanese Wagyu sirloin
- 80g watercress, rocket or baby spinach
- 50g pomegranate seeds
- 2 spring onions, finely sliced
- Small handful mint leaves
- 40g pistachios, roughly chopped
- 100g couscous
- A little boiling water or stock, for cooking the couscous
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, crushed or grated
- Flaky sea salt
Directions
Method
- Step 1, Place the couscous in a bowl and just-cover with a little boiling water or stock. Cover with a lid and allow to steam while you prepare the rest of the salad.
- Step 2, Combine the pomegranate molasses, lemon juice, olive oil, garlic and a large pinch of sea salt. Shake in a jar or whisk to combine, and set aside.
- Step 3, Heat a frying pan or cast-iron skillet over a high heat. Rub the Wagyu with a little oil and season well with sea salt.
- Step 4, Cook the steak, turning regularly, for a few minutes each side for medium-rare, or until cooked to your liking. Exact cooking times will depend on the thickness of the steak.
- Step 5, Rest the steak for 5 minutes.
- Step 6, Combine the salad leaves, mint, pomegranate seeds and pistachios with a splash of the dressing. Arrange on two plates. Combine the couscous with another splash of the dressing and add to the plates.
- Step 7, Slice the steak and add it to the salads, add the remaining dressing, and serve.
Ingredients you'll need
