Torched Wagyu Beef Salad

Ingredients

Yield:

 

• Ingredients

  • 2.5oz pc Snake River Eye of Ribeye Wagyu Beef
  • 10 g Red Hydroponic Watercress
  • 5g Baby Mizuna
  • 10g Baby Kale
  • 15g Red Onions
  • 3g Sliced Scallions
  • 2g Micro-Greens
  • 10g Pickled Baby Golden Beets (coined)
  • 10g Shaved Radish (coined)
  • 5ml Olive Oil
  • Salt & Pepper

• Sake Beet Pureé Ingredients

  • 650g Peeled Red Beets
  • 1 cup Cooking Sake
  • 1.5 cups Water
  • 3 tbsp Honey
  • 0.25pc Lemon
  • 2 tbsp Sugar
  • Salt to Taste

• Scallion Ginger Emulsion Ingredients

  • 215g Chopped Scallions
  • 1 cup Canola Oil
  • 80g Peeled and Sliced Ginger
  • 1.5 tbsp Gluten Free Soy (Tamari)
  • 1.5 tbsp Red Wine Vinegar
  • Salt to Taste

• Miso Crème Fraiche Ingredients

  • 2 cups Crème Fraiche
  • 50g Organic Gluten Free Miso Paste
  • 0.25pc Lemon

Preparation

Difficulty:

Difficult

 

 

1. Sake Beet Pureé Preparation

   1. Simmer all the ingredients together for 20 minutes and pureé until smooth.
   2. Season with salt and finish with fresh lemon juice and a splash of sake.

2. Scallion Ginger Emulsion Preparation

   1. Place all the ingredients in a blender and cover with just enough canola oil to start blending.
   2. Slowly add more canola oil in a small steady stream to the blender to incorporate and emulsify all the ingredients until it reaches a thick Caesar salad dressing like consistency
   3. Season with salt.

3. Miso Crème Fraiche Preparation

   1. Whisk all the ingredients together and season to taste.

4. Nori Chips - 1/2 Sheet

   1. Cut nori sheet into 5 pieces.
   2. Dip each piece of nori in cold water and place into a 400 degree Farenheit deep fryer.
   3. Remove when crispy and season with salt.

5. Salad

   1. Season the beef on all sides with a generous amount of salt and pepper.
   2. Using a blow torch, torch all sides of the beef (approximately 15 seconds on each side).
   3. Let the meat rest on a resting rack for a few minutes.
   4. Slice the wagyu beef into thin strips.
   5. Mix the watercress, mizuna, baby kale, and shaved red onions together with the olive oil.
   6. Randomly splash the beet pureé and ginger emulsion onto the plate.
   7. Place the tossed greens flat on the plate.
   8. Begin placing the sliced radish and pickled beets on top of the salad.
   9. Top the salad with randomly placing the sliced beef on top of the salad.
   10. Continue to build the salad placing the sliced scallions and micro greens on top of the salad.
   11. Finish with random dots of varying sizes on top and around the composed salad.