A5 Wagyu Steak Salad

Ingredients

For the Steak

  • A5 Wagyu Denver Steak
  • Kosher salt
  • Freshly cracked black pepper
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 garlic clove, lightly crushed

For the Salad

  • 6 cups mixed greens, arugula, or spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh or frozen corn kernels
  • 1 avocado, diced
  • ¾ cup chickpeas, drained and rinsed
  • ½ cup crumbled feta
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup fresh basil leaves
  • 2 tbsp fresh parsley, roughly chopped

For the Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove, finely grated
  • Kosher salt
  • Freshly cracked black pepper

Instructions

1. Prepare the steak
Pat the Wagyu Denver steak dry and season generously with kosher salt and freshly cracked black pepper. Let it sit at room temperature for about 15–20 minutes before cooking.

2. Char the corn
Heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring occasionally, until lightly charred. Remove and set aside.

3. Cook the Wagyu
Heat a cast-iron skillet over medium-high heat. Add the olive oil, followed by the steak, thyme, and crushed garlic.

Sear for approximately 90 - 120 seconds, depending on thickness, until deeply browned and cooked to your preferred temperature. For a steak this marbled, medium-rare is ideal.

Transfer to a cutting board and let rest for 5–10 minutes.

4. Make the vinaigrette
Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, salt, and pepper until emulsified.

5. Build the salad
Add the greens, tomatoes, charred corn, chickpeas, avocado, feta, cilantro, basil, and parsley to a large serving platter. Drizzle with just enough vinaigrette to lightly coat the greens and toss gently.

6. Slice and serve
Slice the rested Wagyu against the grain into thin pieces. Arrange the steak generously over the salad and finish with another light drizzle of vinaigrette, freshly cracked pepper, and a sprinkle of feta and herbs.