Wagyu Beef Summer Salad with Monini EVOO

Don’t be afraid to work with Wagyu beef in a summer salad!

With Monini Delicato Extra Virgin Olive Oil

Working with Wagyu can be pretty intimidating as it’s a very flavourful meat with lots of marbling, but with the right recipe you can't go wrong.

The key is to KEEP IT SIMPLE: Fresh, crisp leaves, crunchy and juicy textures, and a drizzle of Monini Delicato Extra Virgin Olive Oil is all you need.

Cooking notes:
You can use any grass fed cut with this recipe, but for something special you ought to try it with wagyu.

Wagyu in itself is very flavourful, so you want to keep the salad lightly dressed. Delicato works because it’s light in flavour and won’t overpower the meat.

Pros use a thermometer, nothing's worse than overcooking a steak like this. This one was cooked at 68 degrees C on a frying pan with Monini Extra Virgin Olive Oil and salt.

I love this dish because it makes for a satisfying meal option when I want to go light. This recipe is extremely balanced and hits all the notes: creamy, crunchy, juicy, sweet, spicy, comforting and uplifting.

Serve immediately while the wagyu is hot!

Ingredients:
Wagyu Scotch Fillet Marble 9+
Butterleaf, Baby Oak, and Baby Rocket mix
Fresh red currants
Spring onions, finely sliced
Small handful chopped mint leaves
Toasted and salted pistachios, roughly chopped
Juice of lemon
Monini Delicato Extra Virgin Olive Oil - to taste
1 clove garlic, crushed or finely cut
Flaky sea salt, pepper and chill to taste

For amounts and assembly, it really comes down to the eye and to taste. For a more visual representation of amounts, visit the Instagram Reel to see how we assembled this.