HOW TO PREPARE WAGYU BEEF STEAK WITH PUMPKIN AND LENTIL SALAD?

Product(s):

AUSTRALIAN WAGYU STRIPLOIN STEAK (SIRLOIN, MS 5, 250G|350G, ~2CM|2.5CM THICKNESS)

Preparation:

Preparation Cook Time: 30 mins 

Serving: 4

Ingredients:

• 2 x AUSTRALIAN WAGYU STRIPLOIN STEAK
• 2 cups-pumpkin-diced and roasted in olive oil
• 1 small red onion-thinly sliced
• 1 Tbsp red wine vinegar
• 1 tsp sea salt
• 2 cans lentils
• 3 Tbsp olive oil
• 1 clove garlic-crushed
• 2 Tbsp chives-chopped
• 2 Tbsp parsley-chopped
• 1 large bowl of mixed salad greens
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 2 pinches salt
• 1/2 cup walnuts-lightly toasted
• 1/3 cup cranberries
• 80g mild blue cheese-broken into small chunks

Instructions:

1. Bring the steak to room temperature and pre-heat the BBQ.
2. Season diced pumpkin with a little olive oil, salt & pepper & roast until soft.
3. Place sliced onion in a bowl with the red wine vinegar & sea salt.
4. Drain & rinse the lentils, then add the onion (and vinegar) & the olive oil, garlic & plenty of black pepper.
5. Gently fold through the parsley, chives & roasted pumpkin.
6. Dry the steak, season with a little oil & plenty of salt & cook on a hot BBQ to your liking.
7. While the steak is resting, toss the salad greens in a little olive oil & balsamic & season with a tiny bit of salt.
8. Assemble the salad by laying the greens on a large platter, sprinkling the lentil mixture on top, sprinkling with walnuts, blue cheese & cranberries.
9. Thinly slice the steak across the grain & serve on top of the salad