Wagyu Skirt Steak Salad with Pepper Pesto and Citrus

Buttery, beefy American Wagyu skirt steak is the ideal complement to zesty peppers, nutty Parmesan, briny Kalamata olives, and sweet mandarin oranges in this showstopper salad. It’s ideal for summer gatherings and picnics.

Type: American

Prep Time: 30 minutes0:30

Cook Time: 10 minutes0:10

Total Time: 40 minutes0:40

Wagyu Skirt Steak Salad with Pepper Pesto and Citrus Recipe

Ingredients

1 Imperial American Wagyu Beef skirt steak
Salt and ground black pepper
1 12-oz jar roasted red peppers, drained and patted dry
4 Tbsp extra virgin olive oil
1 medium shallot, coarsely chopped
1 small garlic clove, minced
1.5 Tbsp fresh thyme leaves, minced
1 oz Parmesan cheese, grated (about 1/2 cup)
16 oz baby spinach
1 medium red onion, sliced into thin rings
1 cup pitted Kalamata olives, drained
1 11-oz jar mandarin orange segments, drained

Directions

  1. Purée the red peppers, half the olive oil, shallot, garlic, and thyme in a food processor until smooth.
  2. Salt to taste.
  3. Preheat grill to medium-high heat.
  4. Pat skirt steak dry with a paper towel.
  5. Brush skirt steak with remaining olive oil and season with salt and pepper.
  6. Grill steak for 3-4 minutes on each side.
  7. Remove steak from grill and let it rest for 10 minutes.
  8. While steak is resting, divide spinach, onion, olives, and oranges between 4 plates.
  9. Thinly slice steak against the grain and divide between 4 plates.
  10. Spoon pepper pesto over salads and steak. Top with Parmesan.

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