While I am on my big wagyu trip since the beginning of the year, let’s just continue the trend, shall we? I made this Wagyu on salad with peewee potatoes up over the weekend after caving in and stopping at Palm Beach Meats Friday night to buy some. Their options are premium and there’s no need to order from random companies online, like I’ve been doing for a while now. There isn’t much you need to do to your wagyu steak as the marbled fat throughout the steak gives it such a bold and amazing flavor. The aged goat cheese and salad went really well making the steak the center of attention and flavor. If you have never tried wagyu steak, please splurge and treat yourself to it SOON! Enjoy!
Wagyu on Salad with Peewee Potatoes
Ingredients
- 16 oz. A5 Japanese Wagyu Steak
- 4 tbsp. Échiré French Butter
- 2 oz. Humbolt Fog Aged Goat Cheese
- Mixed greens salad
- Kale microgreens
- Red Onion
- Salt
- Pepper
- 16 oz. Peewee Potatoes
Prepare
- First, fill a saute pot with water about 1/2 way and add 1/2 cup of salt and bring the water to a boil.
- Boil the potatoes for 15 minutes on high heat. Strain the water and place to the side.
- heat the butter up in a cast iron pan until it starts to bubble and smell nutty.
- Next, add the wagyu steak and allow the first side to sear for 5 minutes. Flip it over and sear for another five minutes for a medium finish.
- Bring the steak to a carving board and slice into thin strips. Using a spoon, scoop up the remaining butter from the pan onto the steak strips.
- Divide the mixed greens and microgreens onto plates.
- Spread the steak strips over the salad and top with the red onion, Humbolt Fog cheese, salt, and pepper and serve the peewee potatoes on the side. Serve and enjoy!
