Seared Wagyu Skirt Steak Salad

Grass Fed Wagyu Beef in Lynden

This fresh, bright salad is our take on the Italian dish Tagliata, which translates to “sliced steak.”

Marbled Wagyu skirt steak is pan-seared in a cast-iron skillet, sliced thin, and served beside warm blistered cherry tomatoes and lightly seasoned fresh arugula. With freshly shaved parmesan on top, this warm summer salad is perfect for any occasion. Serving the ingredients separately on a large serving platter allows each person to assemble their own plate, and makes for a stunning presentation.

When searing a Wagyu skirt steak, keep in mind it will cook very quickly. Letting your Wagyu come to room temperature before cooking is key, and will help you achieve even doneness. As always, you don’t need a lot of seasoning on your skirt steak. The rich beefy flavor of Oostema Wagyu is all the seasoning you need, especially when it’s served on top of fresh ingredients.

  • At least 12 ounces of Oostema Wagyu skirt steak
  • 4 cups of fresh arugula or lettuce of your choice
  • 3 ½ tablespoons of good quality extra virgin olive oil, divided
  • 1 tablespoon of good quality aged Balsamic vinegar
  • ½ of a fresh lemon, squeezed
  • Shaved parmesan to taste
  • Finishing salt for serving-Kosher salt and pepper to taste
  • 1 tablespoon of neutral high heat oil (like grapeseed, coconut, or avocado) OR beef tallow
  • 1 ½ cups of cherry tomatoes or other toppings

For the Salad and Dressing:

  • Prepare salad first since the Wagyu skirt steak will cook quickly.
  • Combine 3 tablespoons of extra virgin olive oil and 1 tablespoon of aged balsamic vinegar in a bowl. Whisk vigorously until emulsified and add salt and pepper to taste. Set aside.
  • In a large bowl, toss arugula with ½ tablespoon of extra virgin olive oil and lemon juice. Add salt and pepper to taste.
  • Divide greens evenly between plates, top with shaved parmesan and balsamic dressing to taste.

For the Wagyu Skirt Steak and Blistered Tomatoes:

  • Preheat a cast iron skillet over medium heat for 5 minutes.
  • Pat the skirt steak dry and season with kosher salt.
  • Add neutral oil or beef tallow to the pan and let heat for about 1 minute.
  • Sear skirt steak over medium heat, about 2-4 minutes per side, depending on thickness.
  • Remove from pan to rest on cutting board for at least 5 minutes, but keep the pan on the heat.
  • While the steak is resting, add cherry tomatoes to the pan and allow to blister, stirring gently. You’ll know they’re ready when they begin to split open.

Cut rested steak at a 45-degree angle against the grain into thin slices.
Divide steak and tomatoes between plates with salad, top both with finishing salt. Serve with any leftover dressing. Enjoy!

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa 

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