Chimichurri Wagyu & Beef Tataki
Serves 2 | 
Prep 20 min | 
Cook 10 min
Ingredients
- Steak with Chimichurri
- 500g Wagyu beef cube roll
- 600ml Extra Virgin Olive Oil
- 300g green olives, pitted
- 1 bunch parsley, chopped
- 1 bunch chives, chopped
- 3 lemons
- 300g of pickled onions
- 100g lilliput capers
- 1 clove garlic
Beef Tataki
- 500g trimmed Wagyu beef cube roll
- 2 tbsp AYAM™ Sesame Oil
- 2 tbsp ground sesame seeds
- 3 tbsp Olive Oil
- 2 tbsp hot chilli, finely diced
- 3 spring onion, finely chopped
- ¼ cup AYAM™ Sweet Soy Sauce
- 2 tbsp ginger, grated
- Sherry Vinegar
Method
- Chimichurri
Combine chives, parsley, pitted green olives, pickled onions, capers olive oil, lemon and pepper into a small mixing bowl. - Tataki Sauce:
Combine ground sesame seeds, ginger, spring onion, red chilli, sherry vinegar, sesame oil, kecap manis and pepper in a small bowl. - The Wagyu
- Trim any excess fat off the pieces of Wagyu.
- Sprinkle both cuts of Wagyu with salt and pepper on both sides.
- Use olive oil or a small fat trimming from the Wagyu to lubricate the grill for cooking.
- Place both cuts of Wagyu on the hot plate and cook to desired level.
- Let rest for 5 minutes.
- To serve:
- Slice one piece of the Wagyu and put onto a plate. Spoon the chimichurri over it to serve.
- While plating the Chimichurri Wagyu, drizzle the tataki marinade over the other piece of beef so it soaks into the beef as it cools. When ready to serve, slice and plate and top with more tataki sauce and salt.
