Australian Wagyu Striploin Salad with Drunken Onions, Pear & Parmesan
I recently had the pleasure of hosting an intimate cooking with wine class featuring some amazing cuts of Australian red meat at the Fairmont on the Palm in Dubai. Our food was paired by our resident wine expert, Lindsay Trivers, of The Tasting Class in celebration of the newly launched Dubai Vine Festival.
We cooked up a three-course storm that featured wine as a main component. Our first course was a Seared Australian Wagu Striploin Salad with Drunken Onions, Pear and Parmesan, followed by Braised Australian Lamb shank with Lentil reduction. Last but not least: Warm Blueberry Pie with Cinnamon Crumble and Wine syrup. Sounds divine? It was. For me, the best part of the day was watching the intense pleasure had by our guests, who cooked, laughed, and drank their hearts out all afternoon.
Food, wine, and fabulous company? It doesn’t get better than this.
Wine Pairing: Lindsay recommends drinking a Cabernet Sauvignon with our striploin salad. We paired it an Argentinian Cabernet Sauvignon Reserva from the Kaiken winery from Mendoza. With notes of oak, vanilla and black fruit, it was a match made in food & wine heaven!
For the Drunken Onions:
- 12 baby onions, skin removed
- 1 tablespoon olive oil
- 2 tablespoons caster sugar
- 1 cup red wine (Cabernet Sauvignon works well but any drinkable red wine will do)
For the Meat:
- 125-150 grams Australian Wagyu Striploin
- Duck fat or vegetable oil
- Maldon salt and black pepper
For the salad:
- 1 firm, ripe pear, skin on – thinly sliced
- shaved parmesan
- 2 cups baby greens mixed with kale
- juice of half a lemon
- 1 tablespoon olive oil
- salt and pepper to taste
For the onions:
- Heat the olive oil in saucepan or small frying pan over medium heat
- Add onions and sauté until lightly browned
- Add sugar, and cook with the onions for about two minutes, stirring constantly
- Add the wine, cover, and reduce over low heat until the onions are soft and the wine has turned into a thick glaze. This should take 15-20 minutes
For the meat:
- Season the meat with salt and pepper on both sides
- Coat meat with a little duck fat or vegetable oil
- Heat a cast iron or non stick pan over high heat
- Let the meat sear, undisturbed, for about one and a half minutes per side or until golden brown for a rare steak or slide into an oven preheated to 180 degrees c in the oven in a heat-proof pan for two minutes for medium/medium rare
- Remove meat from pan and let rest for approximately five minutes to seal in the juices while you prepare your salad
For the Salad:
- Mix kale and greens with a pinch of salt, olive oil and the juice of half a lemon
- Toss in sliced pears and parmesan
Once the meat has rested, cut into slices, removing any visible fat and arrange over the salad. Drizzle the drunken onions on top and extra parmesan if desired. Serve immediately.