Seared A5 Striploin Flatbread with Gremolata Sauce & Arugula

Ingredients

  1. 16oz Wagyu Shop A5 Wagyu Thick-Cut Striploin Steak
  2. Chunky sea salt and freshly ground pepper
  3. 1 cup packed fresh flat-leaf parsley 
  4. Juice of 1 lemon, plus zest 
  5. ½ cup olive oil 
  6. 1-2 garlic cloves 
  7. 1 Teaspoon of red pepper flakes for spice 
  8. 3 Full-sized store-bought Naan flatbreads  
  9. Olive oil for drizzling 
  10. 3 cups baby arugula  
  11. ¾ cup Shaved Parmesan 
  12. ½ red onion, thinly sliced 
  13. ½ cup Toasted Pine Nuts (optional) 
  14. Additional lemon zest & flat leaf parsley for garnish (optional) 

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Heat a cast iron skillet or heavy-bottomed stainless pan to medium-high heat on the stove. Generously season the steak on both sides with salt and pepper. Sear steak, turning once to brown evenly, until medium-rare and lightly charred, approximately 4-5 minutes per side. Transfer steak to a cutting board and allow it to rest for at least 15 minutes. 

  3. While the steak rests, make the gremolata sauce. Combine the parsley, lemon juice, lemon zest, olive oil and red pepper flakes (if using) in a high-speed blender. Blend on high speed until desired consistency is reached – should still have some texture to it, but be well blended.  Taste and season with salt and pepper. 
  4. Place the Naan flatbreads on a baking sheet, drizzle lightly with olive oil. Bake 5-6 mins until golden. Remove from oven and place on a large cutting board or serving dish.  
  5. Drizzle the flatbreads with a few tablespoons of the gremolata sauce (reserving additional sauce to drizzle on top).  Top each flatbread with arugula, parmesan, sliced red onions and pine nuts (if using). Season with salt and pepper and drizzle with another few tablespoons dressing. Thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper & red pepper flakes (if using), garnish with additional parsley & lemon zest if desired, and serve.