A lot of my cooking has definitely been adventurous and something all of my own these days. They say experience is your best teacher and it couldn’t be truer. This Japanese A-5 Wagyu with Mean Green Salad is something I whipped up on the fly after ordering a 16 oz. Wagyu A-5 steak from Gourmet Food Store dot com. Yes, I am, a fancy girl, always have been with food, always will be. Some girls want diamonds, others flowers, I want fine food and Nike marathoning shoes. Haha!
What separates Wagyu from other steaks? If it is Japanese Wagyu, they are harvested from 1 of 4 kinds of cow species that are raised organically with a very fine and robust diet and washed down with sake and/or Japanese beer. This creates an even marbling of fat throughout each slice. It isn’t fatty like a ribeye and has a flavor that I truly rich in every way. As you will note below, this wagyu is incredibly easy to prepare as it already has big flavor on it own. This show stopping meal pairs well with a simple yet tangy salad like this mean green salad I also concocted.
Japanese A-5 Wagyu with Mean Green Salad
Ingredients
- 1 – 16 oz. Japanese A-5 Wagyu steak
- 4 tbsp salted French Échiré Butter
- salt & pepper to taste
- 16 oz. baby spinach
- Glaser Organic Farms Herb Vinaigrette
- 4 oz. microgreens (any kind will do)
- Shredded parmesan cheese
- Pine Nuts
Prepare
- First, using a cast iron pan, melt 4 tbsp of Échiré French butter until it starts to smell nutty.
- Add the wagyu, and cook for 4 minutes on one side then flip it over and cook for 4 minutes on the other side. Using a spot keep splashing some of the butter over the top of the steak on both sides for even cooking and crisping.
- Bring the steak to a cutting board and cut into thin slices.
- Mix the baby spinach, vinaigrette, microgreens, shredded parmesan cheese, and pine nuts.
- Serve sliced steak and salad on a plate and enjoy!
