What you’ll need to cook Wagyu Flatiron Salad
Serves 4
4 x Wyndford Wagyu Flatiron steaks
1 clove garlic, chopped
1 1/2 tbsp chopped oregano leaves
1 1/2 tbsp olive oil
400g mixed fresh tomatoes, diced
60g pitted Kalamata olives, sliced
1/2 small red onion, finely sliced
2 tsp red wine vinegar
Baby leaf salad, to serve
Your guide to cooking Wagyu Flatiron Salad!
Flatiron steak is well marbled, extremely tender and flavoursome making it a perfect cut for a juicy steak salad.
Make the most of the warmer weather with this delicious salad recipe, using the finest Wagyu beef from Shropshire.
Chef Alain Roux from The Waterside Inn is a fan of our Wagyu beef and this is what he says!
A step-by-step guide
- Marinate the steaks in the garlic, 1/2 tbsp oregano and 1/2 tsp olive oil, and cover
- Refrigerate for 30 minutes or up to overnight
- Preheat a ridged chargrill or barbecue over a moderately high heat
- Season the steaks with salt & pepper
- Grill for 3-4 minutes on each side or until cooked to your liking
- Place on a plate and loosely cover with foil to rest the steaks for at least 5 minutes
- Make the salad by combining the rest of the ingredients with the olive oil
- Season the salad with salt and pepper if desired
- Finally, slice the steaks thinly then serve with salad and leaves
