Wagyu Beef with a Chimichurri Sauce
Wagyu with a Chimichurri Sauce! Grilled to perfection, topped with a zesty herby sauce. Simple, bold, and unreal. James used beef from Freedown Food!
Ingredients
For the Wagyu Steak
- 4 x 200g Wagyu beef steak
- Salt and pepper
For the chimichurri sauce
- 50ml red wine vinegar
- 1 green chilli
- 1 shallot, diced
- 2 cloves of garlic
- 1 small bunch of watercress
- 1 small bunch of mint
- 1 small bunch of coriander
- 100ml olive oil
- Pinch of dried oregano
- Salt and pepper
To serve
- Watercress
Method
Heat a BBQ until hot and the coals are white.
Put the steak on a tray, lightly oil and season. Pop onto the BBQ and cook for 2 minutes on each side until charred.
Meanwhile chop all the ingredients for the sauce. Mix with the vinegar and oil, then season. This can be done in a food processor if you have one at home.
To serve, rest the beef slice, then pop onto a platter and spoon over the sauce. Sit the watercress on the side.
Ingredients
For the Wagyu Steak
- 4 x 200g Wagyu beef steak
- Salt and pepper
For the chimichurri sauce
- 50ml red wine vinegar
- 1 green chilli
- 1 shallot, diced
- 2 cloves of garlic
- 1 small bunch of watercress
- 1 small bunch of mint
- 1 small bunch of coriander
- 100ml olive oil
- Pinch of dried oregano
- Salt and pepper
To serve
- Watercress
Method
Heat a BBQ until hot and the coals are white.
Put the steak on a tray, lightly oil and season. Pop onto the BBQ and cook for 2 minutes on each side until charred.
Meanwhile chop all the ingredients for the sauce. Mix with the vinegar and oil, then season. This can be done in a food processor if you have one at home.
To serve, rest the beef slice, then pop onto a platter and spoon over the sauce. Sit the watercress on the side.
