Wagyu Sirloin and Pomegranate Salad

  • Feeds 1 - 2 people
  • Prep time 10m
  • Cook time 10m

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 the 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.

  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.
  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.
  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.
  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.
  5. Rest the steak for 5 minutes.
  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.
  7. Slice the steak and add it to the salads, add the remaining dressing, and serve.

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