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Food

Neale White’s pan-roasted Blackmore’s wagyu beef skirt salad with pomegranate, macadamia and herb red slaw

Preparation time
1 hour
Cooking time
6 mins
Serves
4

A savoury Heathcote Shiraz would be perfect for this dish, but why not do as they did at this lunch and match it with a medium-bodied Grenache

INGREDIENTS

600g cut of Blackmore’s Wagyu skirt

Red slaw

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

METHOD

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.

Food
Preparation time
1 hour
Cooking time
6 mins
Serves
4

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Words by Mark Hughes on 26 Jan 2017
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Two Blues Sauvignon Blanc 2014
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