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Sliced medium-rare steak topped with green chimichurri sauce, surrounded by roasted baby carrots, broccoli, and charred scallions, all arranged on a wooden board.

Imperial Wagyu Ribeye with Roasted Cauliflower, Heirloom Carrots, and Pomegranate Salsa Verde

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This dish delivers the richness of perfectly grilled Imperial Wagyu balanced by vegetables that roast into sweet, caramelized layers. The pomegranate salsa verde cuts through the fat with acidity, herbs, and brightness, making each bite feel fresh instead of heavy. Lemon-pickled shallots and whole pomegranate seeds add texture and contrast, giving the platter a festive sparkle. It feels like a celebration centerpiece, yet the method stays simple and controlled — impressive without ever being overwhelming.
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Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American, Californian, Modern American
Calories: 183
Ingredients Equipment Method Nutrition

Ingredients
  

For the Imperial Wagyu Ribeye
  • 3 Imperial Wagyu Ribeye 16 oz each
  • Kosher salt for overnight dry-age
For the Roasted Vegetables
  • 2 Cauliflower depending on size, broken into florets
  • 10 Heirloom carrots 10-15 depending on size, cleaned
  • 1 tablespoon Olive oil
  • Salt to taste
For the Pomegranate Salsa Verde
  • 1 bunch Parsley chopped
  • 1 bunch Cilantro chopped
  • 1 clove Garlic minced
  • 1 tablespoon Capers
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon zest
  • 3 tablespoon Pomegranate molasses
  • ¼ cup Olive oil plus more to reach desired consistency
  • 1 Shallot finely diced
  • ¼ cup Pomegranate seeds
  • Salt to taste

Equipment

  • Grill (charcoal or gas)
  • 2 Sheet pans
  • Blender or food processor
  • Chefs knife
  • Mixing Bowls
  • Instant-read thermometer
  • Cooling racks + baking sheets for dry-aging

Method
 

Dry-Age the Imperial Wagyu Ribeye
  1. Pat ribeyes dry.
  2. Lightly and evenly season all sides with kosher salt.
  3. Place on cooling racks over baking sheets and refrigerate **uncovered overnight**.
  4. Remove from the fridge **30 minutes before cooking** to come to temp.
Roast the Vegetables
  1. Preheat oven to 425°F.
  2. Divide cauliflower and carrots across 2 sheet pans.
  3. Toss with olive oil and salt.
  4. Roast 25–30 minutes, rotating pans halfway, until caramelized and tender.
Make the Pickled Shallots
  1. Combine the finely diced shallot with 1 tablespoon lemon juice.
  2. Let sit at least 10 minutes.
Prepare the Pomegranate Salsa Verde
  1. Add parsley, cilantro, garlic, capers, lemon zest, pomegranate molasses, and **¼ cup olive oil** to a blender or food processor.
  2. Blend until coarse and spoonable. Add more olive oil if you want it thinner or glossier.
  3. Fold in the pickled shallots and pomegranate seeds.
  4. Season with salt to taste.
Grill the Imperial Wagyu Ribeye
  1. Heat the grill to high (450°F+).
  2. **Sear each ribeye 60 seconds per side**, then rest **3–4 minutes**.
  3. Return to grill and repeat: **60 seconds per side**, then rest **3–4 minutes**.
  4. Pull the steaks when internal temperature reaches **125–130°F**.
  5. Slice against the grain.
To Plate
  1. Spread roasted cauliflower and carrots across a large serving platter.
  2. Arrange sliced ribeye alongside.
  3. Spoon pomegranate salsa verde generously over the meat.
  4. Finish with flaky salt or a drizzle of olive oil.

Nutrition

Calories: 183kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 101mgPotassium: 671mgFiber: 5gSugar: 9gVitamin A: 893IUVitamin C: 109mgCalcium: 61mgIron: 2mg

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