Wagyu Skirt Steak Salad with Pepper Pesto and Citrus
Seared American Wagyu skirt steak meets a bright pepper pesto, Parmesan, Kalamata olives and sweet mandarin oranges in this hearty main-course salad. Ready in under an hour and made for summer gatherings, picnics and easy weeknights.
30 min
Prep Time
10 min
Cook Time
4-6
Serves
Recipe
How To Cook It At Home
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
Instructions:
Purée the red peppers, half the olive oil, shallot, garlic, and thyme in a food processor until smooth.
Salt to taste.
Preheat grill to medium-high heat.
Pat skirt steak dry with a paper towel.
Brush skirt steak with remaining olive oil and season with salt and pepper.
Grill steak for 3-4 minutes on each side.
Remove steak from grill and let it rest for 10 minutes.
While steak is resting, divide spinach, onion, olives, and oranges between 4 plates.
Thinly slice steak against the grain and divide between 4 plates.
Spoon pepper pesto over salads and steak. Top with Parmesan.
where to buy
Find American Wagyu Beef Near You
Ready to prepare a meal they'll always remember? Find Imperial American Wagyu products at trusted local retailers or online.
