West Cork Wagyu Salad with Radish and Wasabi Dressing

Thu, 5 August 2021

West Cork Wagyu Salad with Radish and Wasabi Dressing. Chef: Jack O'Keefe

 

Serves 4

 

Ingredients

For the salad

10oz Wagyu steak, striploin ideally

1 tbsp vegetable oil

2 tsp Shichimi Togarashi, Japanese 7 spice

6 baby radish cut into matchsticks or grated

¼ daikon radish cut into matchsticks or grated

1 bunch of coriander, finally chopped

2 heads of baby gem lettuce cut in half

2 tbsp toasted sesame seeds

For the dressing

2 tbsp Soy Sauce

1 tbsp Rice wine vinegar

1 lime, juice and zest

1 tbsp sesame oil

1 tsp wasabi paste

1 shallot, cut into disks

1 garlic clove, finally pureed

1 cm of ginger, finally pureed

1 pinch of sugar

 

Method

Place a good pan on a high heat.

Grab the steak and brush with oil and season with the shichimi togarashi reserving 1 tsp for garnish.

Place the steak carefully into the hot pan and brown on each side for one minute, once the entire steak is brown all over it should be rare, repeat this process if you prefer your steaks a little more cooked – I won’t judge you.

Set the steak aside on a plate or tray to rest for 10 minutes.

 

In the meantime, grab the baby gem and place the cut sides down into the hot pan cooking for 1 to 2 minutes or until nice and charred on the cut side.

Remove from the heat and set aside.

 

Place all the dressing ingredients into a clean jam jar with the lid on and shake to combine.

 

Using a sharp knife thinly slice the beef and fan across a serving platter. Remove the hard core at the bottom of the gem half’s and using your hands pull apart all the different layers. Place the nicest of the gem leaf’s around the platter. Using a tablespoon drizzle the dressing generously over the lettuce and beef. Sprinkle the chopped radishes and coriander around followed by the remaining spice mix and toasted sesame seeds.

 

Serve with cold beer sitting outside in the sun surrounded by friends.