Wagyu Sirloin and Pomegranate Salad

Name: Wagyu Sirloin and Pomegranate Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 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

Author:

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

10 minutes

This colourful salad is packed with flavour and makes the most of a piece of beautiful Wagyu sirloin. This meat is very special thanks to its high-fat marbling content, which means a full flavour and buttery soft texture. The salad is full of sweet/sharp contrasts thanks to jewel-like pomegranate seeds and a dressing made with pomegranate molasses.

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

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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.