Wagyu Sirloin Steak with Chimichurri Sauce
- 2 people Feeds
- 00h 10 Prep time
- 00h 10 Cook time
The champagne of the beef world, wagyu beef is renowned for its incredible flavour and soft-as-butter texture, as well as the high price it commands. It’s the marbled laces of fat through the meat that give it the wow-factor and impart such depth and tenderness. Got a special occasion to plan? This ticks all the boxes.
Tasting unlike any other beef, wagyu cattle live a long life and are reared according to Japanese customs, which include a rich, grain-heavy diet. This dish is very simple and relies upon the quality of the beef and the cooking process. Wagyu is so special it barely needs any dressing up or accompaniments but I’ve chosen to serve it with a tangy and herby chimichurri sauce, which helps balance out the richness of the steak.
You can make the chimichurri sauce up to a day in advance and at least an hour before you plan to eat, to allow the flavours to meld.
- First make the chimichurri sauce. Finely chop the garlic and herbs, either by hand or in a food processor, then place in a bowl. Add the oregano, chilli flakes and vinegar then stir to combine. Slowly drizzle in the 4 tbsp olive oil, stirring as you go. Stop when you reach a loose, sauce-like texture. Season with salt and pepper to taste then cover and put to one side until you are ready to serve.
- Set a large, heavy-based frying pan over a high heat and leave until searing hot – ensure your kitchen is well ventilated as it’s going to get smokey! Meanwhile season the steaks generously with salt and pepper on both sides and drizzle with a light coating of olive oil. When the pan has come to temperature pop the steaks in and cook to your liking. With a two centimetre thick steak, a couple of minutes a side should be just right for a medium-rare result. Rest the steaks for at least half the time they cooked for before serving with the chimichurri and a hunk of crusty bread or French fries to mop up the delicious juices.