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Wagyu Sirloin and Pomegranate Salad
Wagyu Sirloin and Pomegranate Salad
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Feeds 1 - 2 people 
Prep time 10m
Cook time 10m
Description
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Rest the steak for 5 minutes.
- 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.
- Slice the steak and add it to the salads, add the remaining dressing, and serve.
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