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Sliced grilled steak topped with chimichurri sauce, served on a wooden board with a side of fresh green leafy salad.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Japanese, Steakhouse
Calories: 472
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Wagyu like this is meant to be eaten hot off the stone, reheating will push it past medium-rare and waste the marbling. If you do have leftovers, wrap tightly and refrigerate up to 2 days, then bring to room temp and eat cold or barely warmed rather than reheating in a pan.

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