Wagyu Beef Steak Salad With Kale-Pistachio Pesto Dressing

Wagyu Beef Steak Salad With Kale-Pistachio Pesto Dressing

Easy - 20 Min

  • style Dish type: Salad & Healthy
  • poll Difficulty: Easy
  • access_time Preparation time: 20 min
  • timer Cooking time: 35 min
  • place Region: Australia

Thank you Westholme for the recipe!



For the kale-pistachio pesto dressing

  • ¾ cup Kale
  • ¾ cup Extra virgin olive oil
  • ¼ cup Mint leaves
  • ¼ cup Finely grated parmesan
  • ¼ cup Pistachio kernels
  • 1 Garlic clove
  • Finely grated peel and juice of ½ lemon
  • Sea salt & freshly grounded black pepper

For the Steak salad

  • 200g Westholme Ribeye or Sirloin steaks, at room temperature
  • 3 Large potatoes, scrubbed and cut into thick wedges
  • 1 small Lemon, thinly sliced, plus juice of ½ extra lemon
  • 2 tbsp Extra virgin olive oil, plus 2 tbsp extra
  • 150g (1 cup) Green beans, trimmed
  • 1½ cups Kale
  • ½ cup Mint leaves
  • 1 tbsp Red wine vinegar
  • Pistachio kernels, coarsely chopped, optional, to serve


For the kale-pistachio pesto dressing

  1. Process ingredients in a food processor or blender (a bullet blender is excellent for this) to a fine puree. Dressing can be made a day or two ahead and refrigerated until required (bring to room temperature before using). If making ahead, stir the lemon juice through just before serving and check seasoning again.

For the steak salad

  1. Preheat oven to 200C (390F). Place potatoes in a saucepan and cover generously with cold water. Season. Bring to the boil, cook for 6-8 minutes until almost tender, then drain well. 
  2.  Transfer to a baking tray lined with baking paper. Add sliced lemon, lemon juice and olive oil, season and toss to coat evenly. Roast for 15-20 minutes until potatoes are crisp and golden. Set aside.
  3. Meanwhile, blanch beans in a large saucepan of boiling salted water for 1-2 minutes until bright green. Drain and refresh under cold running water. Set aside.
  4. Heat a splash of oil in a large heavy-based frying pan over medium-high heat. Season steaks generously, then add to pan. Cook without turning for 2-3 minutes until browned well. Turn and cook remaining side for 2-3 minutes until browned well and cooked medium-rare. If you prefer your steak more well done, transfer to the oven until cooked to your liking. Transfer to a plate, tent with foil and rest for 5 minutes.
  5. To. serve, spread half of the kale-pistachio pesto dressing over a platter. Toss roast potatoes, bean, kale and mint in a large bowl to combine and scatter over the platter. Stir extra-virgin olive oil, vinegar and 2 tbsp kale-pistachio pesto dressing in a bowl to combine and drizzle over salad. Thinly slice steaks across the grain, arrange over salad, drizzle with a little of the remaining dressing and serve.

Chef's Tip:

Slicing the meat across the grain ensures ultimate tenderness. The grain refers to the direction the muscle fibres are aligned, and you want to cut across these, rather than parallel with the grain, to create a shorter grain and therefore a more tender chew.

Enjoy the recipe and Cook like a Chef at home!