Ingredients:

• 2 Kinikin F1 Wagyu Steaks
• 1 1/2 pounds small red potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon rosemary, minced
• 1 tablespoon chives, finely chopped
• Romaine lettuce
• Parmesan cheese
• Crushed red pepper flakes
• Shallots
• Lemon zest dressing

Wagyu: Pan Sea in a stainless steel or cast-iron pan.

• Bring steaks to room temperature
• Salt your steak on both sides generously with kosher salt
• Add any other preferred seasoning
• Add fat to your pan (butter, oil, or beef tallow)
• Cook approximately three to four minutes on each side, depending on your preferred doneness
• Let the steak rest so the juices can redistribute and settle

Potatoes:

• Preheat the oven to 425°F.
• Cut the potatoes into quarters. If the pieces are still a bit too large, divide them into bite-sized pieces.
• Place the chopped potatoes into a bowl and drizzle with olive oil. Toss to coat.
• Sprinkle the potatoes with salt, pepper and rosemary. Toss to coat.
• Spread the potatoes out on a greased baking sheet.
• Place the baking sheet in the oven and roast the potatoes for 35 to 40 minutes, stirring and turning over the pieces occasionally. The potatoes are done when they are crisp, golden brown and fork-tender.
• Sprinkle with chives before serving.

Leafy Greens:

• Chop the lettuce and put it in your salad spinner or a large bowl, rinse and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).

• Add the lettuce, shallots, and lemon zest to a bowl.
• Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.
• Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.