Jehan's summer salad with wagyu chuck

Name: Jehan's summer salad with wagyu chuck recipe
Yield: 4
Ingredients: 4 x 250g each wagyu chuck beef steaks, at room temperature; 4.00 tbs coconut oil or olive oil; 2 sweet potatoes, peeled, thinly sliced into rounds; 2 tbs za’atar; 2 lemons; 1 1/2 tbs maple syrup; 100g mixed green salad leaves; 1 small cos lettuce, core removed, chopped; 1 bunch flat-leaf parsley, finely chopped; 250g cherry tomatoes, halved; 3 Lebanese cucumbers, thinly sliced; 5-6 baby red radishes, trimmed, quartered; 1 large fennel bulb (fronds reserved and coarsely chopped), thinly sliced; 115g pine nuts, toasted; 70g walnuts; 1 bunch flat-leaf parsley, coarsely chopped; 1 bunch basil; 1 small red chilli, finely chopped; 1/2 garlic clove; 1 cup (250ml) olive oil

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by delicious. team

delicious. team

Nov 23, 2020

Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.

4 x 250g each wagyu chuck beef steaks, at room temperature
2 tbs coconut oil or olive oil

Salad

2 sweet potatoes, peeled, thinly sliced into rounds
2 tbs coconut oil or olive oil
2 tbs za’atar
2 lemons
1 1/2 tbs maple syrup
100g mixed green salad leaves
1 small cos lettuce, core removed, chopped
1 bunch flat-leaf parsley, finely chopped
250g cherry tomatoes, halved
3 Lebanese cucumbers, thinly sliced
5-6 baby red radishes, trimmed, quartered
1 large fennel bulb (fronds reserved and coarsely chopped), thinly sliced
115g pine nuts, toasted

Dressing

70g walnuts
1 bunch flat-leaf parsley, coarsely chopped
1 bunch basil
1 small red chilli, finely chopped
1/2 garlic clove
1 cup (250ml) olive oil

Method

1.

Preheat the oven to 160°C. To make the salad, line two large baking trays with baking paper. Toss sweet potatoes with oil and za’atar, and spread them on one tray. Squeeze the lemons, preserving juice for the dressing, then coarsely chop the lemons. Toss them with maple syrup and spread them on the other tray. Roast for 25-30 minutes until sweet potato is golden and lemons are caramelised. Cool.
2.

Meanwhile, to make the dressing, process walnuts in a small food processor until coarsely chopped. Transfer to a bowl, then process parsley, basil, chilli, garlic and reserved fennel fronds until finely chopped. Add oil, lemon juice and walnuts to herb mix and process until well combined. Season to taste with salt and pepper.
3.

Preheat a barbecue grill to high. Brush steaks with oil, season with salt and grill for about 4 minutes each side for medium. Transfer to a plate, cover, and rest for 5 minutes.
4.

Combine all the salad ingredients, except caramelised lemons and pine nuts, in a large bowl. Add some dressing, season to taste with salt and freshly ground black pepper, and toss very lightly to coat.
5.

Cut the steaks across the grain into 1cm slices, season with salt and freshly ground black pepper, and add to the salad bowl. Drizzle with a little more dressing, toss everything together gently, and serve topped with caramelised lemons and pine nuts.