Chimichurri Wagyu Salad and Kale Chips

by Chef

Serves: 2


For the kale chips:

6 large leaves local kale, stemmed and baked into chips

Olive oil for brushing

For the salad:

1 cup broccoli flowerets

2 cups local baby arugula, lightly packed

3 Florida baby heirloom or cherry tomatoes

2 tablespoons small-chopped green onions

For the herb chimichurri sauce:

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 cup fresh basil leaves, packed

1/4 cup flat-leaf parsley leaves

1 tablespoon dried oregano

1/2 cup chopped yellow onion

2 teaspoons minced garlic

1/2 teaspoon red chili flakes

Pinch kosher salt

Dash freshly ground black pepper

For the beef:

1 pound Wagyu Zabuton, steak-ready

1/2 cup extra virgin olive oil

2 teaspoons minced garlic

Pinch kosher salt

Freshly ground black pepper




For the kale chips: Preheat oven to 300°F. Rinse leaves, remove stem at the base of each leaf. Drizzle some of the olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking tray and bake 30 to 40 minutes or until lightly toasted. Remove from oven and let cool.

For the salad: Place a small pot of water over high heat and bring to a boil, blanch the broccoli flowerets for 3 minutes, and then shock in ice bath. Remove and set aside.

For the chimichurri sauce: Place all ingredients in a food processor and pulse to thoroughly blend. Transfer to a container, cover, and allow the mixture to rest for at least 2 hours before use. You can prepare chimichurri the day before using and store in refrigerator. Remove sauce from the refrigerator and bring to room temperature before using.

For the beef: Preheat gas grill to medium high. Preheat oven to 350°F. Pour 1/4 cup olive oil over steak, then smear with the garlic, and marinate for 1 hour. Remove meat from the marinade and season with salt and pepper. Sear the meat on all sides over a hot open fire. Grill each side for 7 to 8 minutes or until medium rare. Remove from oven and let rest for 5 minutes on a cutting board or in a bowl. Reserve any juices for serving instructions below.

To serve: Slice steak against the grain into thin 1/8-inch thick slices for two portions. Arrange the kale chips to cover the bottom of two plates with the crispy kale chips flat in the center and the ruffled ends facing out. In a medium-size mixing bowl add the sliced steak, arugula, cut tomatoes, broccoli flowerets, onions, and then spoon in 2 to 3 tablespoons of chimichurri sauce. Add any meat juices, and then use a pair of tongs to toss well. Taste, and adjust seasoning with salt and pepper. Divide the dressed steak and salad mixture over top of the kale and serve.