A5 Wagyu with Chimichurri

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

A5 Wagyu with Chimichurri

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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.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Japanese, Steakhouse

Calories: 472

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 ribeye 8 oz A5 wagyu
• 1 handful mizuna greens or arugula
• 2 tablespoon cilantro chimichurri
• kosher salt to taste
• black pepper to taste
• 1 lemon
• Maldon salt to finish

Equipment

• Steak
• Serving plate
• Tongs
• Chefs knife
• Stone (or cast iron skillet/heavy griddle)

Method

 

1. Season wagyu generously with kosher salt and black pepper on all sides. Let sit at room temperature for 15 minutes.
2. Preheat your oven to 500°F. Place your SteakStone or cast iron in the oven and let it heat for at least 40 minutes.
3. Wash and dry the mizuna or arugula. Set aside.
4. Once the stone is scorching hot, carefully remove it from the oven and set it on a heat-safe tray or base.
5. Place the steak directly on the stone and cook for about 2 minutes on the first side. Flip and cook for another 30-45 seconds on the second side.
6. Remove from the heat and let the steak rest for 4-6 minutes.
7. Slice the steak thinly against the grain at a bias. You should get 8-10 clean slices.
8. Arrange the steak slices on a large plate. Add mizuna greens to one corner of the plate.
9. Drizzle cilantro chimichurri over the steak and greens. Finish with a sprinkle of Maldon salt and a few drops of fresh lemon juice. Serve immediately.

Nutrition

Calories: 472kcalCarbohydrates: 1gProtein: 45gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 118mgPotassium: 606mgSugar: 0.4gVitamin A: 34IUVitamin C: 0.1mgCalcium: 16mgIron: 4mg

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