Easy for All
"Wagyu" Ponzu Salad
A Bit Advanced
Why spend so much on Wagyu when you can get faux-Wagyu for a third the price with similarly majestic marbling? Exactly--there's no reason! Try my faux-Wagyu salad today.
4 pearl tomatoes
salt & pepper
2 teaspoons sriracha
1 lime; zested and juiced
2 tablespoons soy sauce
1 tablespoon sugar
1/2 pound Korean cut beef short ribs; bones removed
4 ounces microgreens
toasted sesame seeds
Line a baking sheet with parchment paper and preheat the oven to 350F.
Season the pearl tomatoes with olive oil, salt, and pepper. Then, roast in the oven for 20 minutes, or until tender.
Meanwhile, make the salad dressing. Mix sriracha, lime juice, lime zest, soy sauce, sugar, and 2 tablespoons of water until combined.
Bring a grill up to heat. Drizzle olive oil and sear short ribs until charred, about 3 minutes each side for medium. While cooking, season with salt and pepper.
To serve, start by dividing the microgreen salad onto two plates. Then, top with short ribs and roasted tomatoes. Drizzle the salad dressing and sprinkle toasted sesame seeds to top.
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