600g cut of Blackmore’s Wagyu skirt
2 carrots, peeled and julienned
1/4 small red cabbage, finely sliced
1 red onion peeled, finely sliced lengthways
1 large beetroot, peeled and julienned
Pomegranate and macadmia salad
60g macadamias preferably crushed, roasted and salted
100ml extra virgin olive oil
25ml good quality Sherry vinegar
1 pomegranate, cut in half and deseeded
1 handful picked flat leaf parsley
1 handful picked mint
1 bunch picked watercress
1. For the slaw, toss vegetables with a teaspoon of salt, place in colander and let stand for 1 hour.
2. For the beef, season then pan fry on each side for 2-3 minutes (med-rare) then leave to one side to rest for 8-10 mins.
3. For the salad, get the slaw vegetables, squeeze out and discard juice. Place vegetables in a mixing bowl, add all the salad ingredients, reserving a handful of herbs and pomegranate for garnish. Mix liberally.
4. To serve, place equal quantities of salad in each of the serving dishes. Top each with equal measures of thinly sliced Wagyu skirt. Garnish with a few sprigs of herbs and pomegranate seeds.