Wagyu Picanha Steaks with Crispy Potato Wedges and Grilled Romaine

Name: Wagyu Picanha Steaks with Crispy Potato Wedges and Grilled Romaine
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 4 pieces Sealand Wagyu Picanha Steaks, defrosted; 1/2 teaspoon each salt and pepper, to taste; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme or oregano; 1/2 teaspoon granulated onion; 1/2 teaspoon granulated garlic; 1/4 teaspoon chili flakes; 3 Tablespoon butter, unsalted; 5 cloves of garlic, whole; 2 cups of baby mushrooms, cut into quarters; 2 Romaine lettuces, cut in half; 1 teaspoon olive oil; 1 roast garlic; 1/2 cup Parmesan cheese, grated; 1/4 cup Mayonnaise; 2 Tablespoons olive oil; 1 Tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon soy sauce; Pinch of black pepper; 3-4 Large Russet Potatoes , cut into wedges; 1 teaspoon salt and black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon Oregano; 3 Tablespoons Olive oil

If you're looking for an unforgettable steak dinner that combines chef-quality flavour with simple preparation, these Sealand Wagyu Picanha Steaks with Crispy Potato Wedges and Grilled Romaine deliver every time. Featuring richly marbled Wagyu beef, golden roasted potatoes, buttery garlic mushrooms, and smoky grilled romaine, this meal is perfect for weekend entertaining, special occasions, or elevating your next family dinner.

The star of this dish is the Sealand Wagyu Picanha Steak, a premium cut prized for its exceptional marbling, tenderness, and robust beef flavor. Seared in butter with garlic and mushrooms, these steaks develop a beautiful crust while remaining juicy and flavorful inside.

Paired with crispy oven-roasted potato wedges and a warm grilled romaine Caesar-inspired salad, this complete meal offers the perfect balance of comfort and sophistication.

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

5 minutes

Cook Time

45 minutes

Discover how to make Sealand Wagyu Picanha Steaks with crispy potato wedges and grilled romaine. This easy gourmet steak dinner recipe features buttery garlic mushrooms, premium Wagyu beef, and restaurant-quality flavor at home.

Author:

Sealand Quality Foods

Image of Wagyu Picanha Steaks with Crispy Potato Wedges and Grilled Romaine

Ingredients

4 pieces Sealand Wagyu Picanha Steaks, defrosted
1/2 teaspoon each salt and pepper, to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme or oregano
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon chili flakes
3 Tablespoon butter, unsalted
5 cloves of garlic, whole
2 cups of baby mushrooms, cut into quarters

Grilled Romaine

2 Romaine lettuces, cut in half
1 teaspoon olive oil
1 roast garlic
1/2 cup Parmesan cheese, grated
1/4 cup Mayonnaise
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon soy sauce
Pinch of black pepper

Potato Wedges

3-4 Large Russet Potatoes , cut into wedges
1 teaspoon salt and black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Oregano
3 Tablespoons Olive oil

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Directions

Remove the Sealand Wagyu Picanha Steaks from the box and from the packaging. Defrost overnight in the fridge or over the counter for 3-4 hours.
Preheat the oven to 425 degrees F.
Start with the potatoes.
Toss the dry spices together in a bowl and season the potato wedges generously, add the olive oil and toss well.
Arrange the potatoes in a single layer on a baking sheet. Bake for 20 minutes until golden on one side.
Flip the potatoes one at a time and return the tray to the oven, and continue baking for another 20 minutes until crispy on the outside.
Season the Picanha steaks. Mix the dry spices together and season the steaks generously on both sides.
Preheat a cast iron skillet over high heat, add the steaks and butter, and sear until golden for 3 minutes. Flip the steaks, add more butter, whole garlic cloves and mushrooms. Don’t toss them, wait until the steaks are ready to flip and flip the steaks.
Toss the mushrooms and garlic until soft.
To make the romaine lettuce, preheat a non stick skillet or grill over medium heat.
Drizzle the olive oil over the cut side of the romaine lettuce and place on the grill cut side down. Flip the lettuce after 2 minutes when golden, and cook for 2-3 minutes on the other side.
In a small bowl, mix the remaining sauce ingredients in a bowl. Drizzle the dressing over the4 grilled romaine and add in some crunchy croutons, extra parmesan on top.
Serve the steak, with the potatoes and grilled lettuce.
Enjoy.

Wagyu Picanha Steaks with Crispy Potato Wedges and Grilled Romaine