Name: Wagyu Striploin with Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 2 steaks Wagyu Striploin Steaks (12oz each); 1 tablespoon Kosher Salt; 1 cup Fresh Flat-Leaf Parsley; 2 tablespoons Fresh Oregano; 4 cloves Garlic Cloves, minced; 2 tablespoons Red Wine Vinegar; 0.5 cup Extra Virgin Olive Oil; 0.5 teaspoon Red Chili Flakes; 1 teaspoon Freshly Cracked Black Pepper

Meat

Wagyu Striploin with Chimichurri

Indulge in the buttery richness of premium Wagyu beef perfectly seared to develop a golden, caramelized crust. Paired with a bright, tangy Argentinian chimichurri, this dish offers a masterclass in balancing decadent fats with fresh, acidic herbs.

Prep

20m

Cook

10m

Serves

Calories

780kcal

Qty	Ingredient
2 steaks 680 g	Wagyu Striploin Steaks (12oz each)
1 tablespoon 15 g	Kosher Salt
1 cup 60 g	Fresh Flat-Leaf Parsley
2 tablespoons 6 g	Fresh Oregano
4 cloves 12 g	Garlic Cloves, minced
2 tablespoons 30 ml	Red Wine Vinegar
0.5 cup 120 ml	Extra Virgin Olive Oil
0.5 teaspoon 1 g	Red Chili Flakes
1 teaspoon 2 g	Freshly Cracked Black Pepper

2 Method

Step 1. Remove the Wagyu steaks from the refrigerator 30 to 45 minutes before cooking to allow them to reach room temperature.

Step 2. Prepare the chimichurri by finely chopping the parsley and oregano by hand. In a small bowl, combine the herbs, minced garlic, red wine vinegar, olive oil, red chili flakes, and a pinch of salt. Stir well and set aside to let the flavors infuse.

Step 3. Pat the steaks extremely dry with paper towels. Season all sides generously with kosher salt and black pepper.

Step 4. Heat a heavy cast-iron skillet over high heat. Because Wagyu has such high fat content, you do not need to add oil to the pan.

Step 5. Place the steaks in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or until an internal temperature of 130°F (54°C) is reached.

Step 6. Use tongs to sear the fat cap on the side of the steak for 30 seconds to render the edges.

Step 7. Remove the steaks from the pan and place them on a cutting board. Let them rest for 8-10 minutes to allow the juices to redistribute.

Step 8. Slice the steak against the grain into thick strips and spoon the chimichurri sauce over the top before serving.

·
Avoid using a food processor for the chimichurri; hand-chopping ensures a rustic texture and prevents the herbs from turning into a paste.
·
Do not crowd the pan; if your skillet is small, sear one steak at a time to maintain high heat.
·
Use a meat thermometer to ensure precision, as Wagyu cooks faster than standard beef due to its high fat content.