Seared A5 wagyu ribeye, served thinly sliced with bright cilantro chimichurri, peppery mizuna greens, and a hit of Maldon salt and lemon juice. Cooked simply on a SteakStone or hot cast iron surface to preserve the integrity of the meat.
Why You'll Love A5 Wagyu with Chimichurri
This isn't just steak-it's an experience. Rich, buttery A5 Wagyu meets bright, herbaceous chimichurri and peppery greens for a bite that's indulgent, balanced, and unforgettable. Perfect for special occasions or leveling up your grill game.
Tips and Tricks
- Let the Wagyu come to room temp before searing-this ensures even cooking and better texture.
- Use a hot stone or cast iron pan to get that perfect crust without overcooking the center.
- Resting is key: give your steak 4-6 minutes before slicing to keep all those juices locked in.
Variations
Switch up the flavor profile depending on your vibe:
- Swap chimichurri for yuzu kosho or ponzu for a Japanese twist.
- Use baby arugula or shaved fennel in place of mizuna for a fresh crunch.
- Add roasted garlic or pickled shallots for an extra layer of flavor.
Substitutions
Don't sweat it-here's how to make it work with what you've got:
- Sub arugula or watercress for mizuna if it's not available.
- If you don't have a stone, use a preheated cast iron pan for a great crust.
- Use parsley chimichurri or any green herb sauce if cilantro isn't your thing.
Best served with
- Grilled sourdough or focaccia
- Roasted fingerling potatoes with rosemary
- Charred broccolini with lemon
- A glass of chilled Pinot Noir or light Syrah
How to Store Leftovers
- If you somehow have leftovers, store sliced Wagyu in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or eat cold on a salad or sandwich to avoid overcooking.
Common Questions
Can I use another cut of steak?
Technically yes, but the experience won't be quite the same. A5 wagyu is incredibly marbled and tender - for other cuts, increase cooking time and adjust seasoning as needed.
Do I need a SteakStone to make this?
Not at all. A heavy cast iron skillet or griddle preheated until smoking hot works just as well.





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