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.
For the Salad and Dressing:
For the Wagyu Skirt Steak and Blistered Tomatoes:
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!
To purchase your skirt steak today, head over to our shop here: Oostema Farmstead Shop.
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