Japanese Wagyu Sirloin with a Light Chimichurri

Parsley, vinegar and a little garlic give Japanese A5 Wagyu sirloin a bright finish. Serve the chimichurri beside the sliced beef so each diner can choose how much to add. The sauce should lift the marbling, not cover it.

Serves: 2 small tasting plates or 1 main. Beef: 200g. Have any rice or vegetables ready before you sear the steak.

Which sirloin is this recipe for?

Use Japanese A5 Wagyu Sirloin, 200g, selecting the 200g option. This recipe is for a portioned steak, not a whole joint. The card below shows the current product: check the selected weight and availability before adding it to your basket.

For four tasting allocations, select two 200g steaks, 400g total. A whole joint is a different purchase with its own portioning and cooking plan.

Ingredients for the steak and chimichurri

For the Wagyu

• 200g Japanese A5 Wagyu sirloin, fully thawed if supplied frozen
• A small pinch of flaky sea salt
• Freshly ground black pepper, optional

For the chimichurri

• 15g flat-leaf parsley, finely chopped
• ½ small garlic clove, finely grated
• ¼ teaspoon dried oregano, or 1 teaspoon chopped fresh oregano
• 1 tablespoon red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• A small pinch of chilli flakes
• A small pinch of salt, to taste

Check the vinegar label for sulphites if relevant to your guests. Keep the garlic and chilli restrained; add more at the table if wanted. Steamed rice, green vegetables or a simple watercress salad make useful accompaniments.

How to make chimichurri for Wagyu

1. Wash and dry the parsley, then chop it finely with a clean knife. Avoid blending it to a smooth paste.
2. Combine the parsley, garlic, oregano and chilli in a bowl.
3. Stir in the vinegar and olive oil. Season lightly and leave for about 10 minutes while preparing the pan and accompaniments.
4. Taste again. Add a few drops of vinegar if it needs brightness rather than immediately adding more garlic or salt.

Make the sauce before handling the raw beef. Use separate utensils and keep the finished chimichurri away from raw meat juices. If making it earlier in the day, refrigerate it and remove only the amount needed for serving.

How to cook the portioned sirloin

1. Prepare the beef. Follow its pack's storage instructions. If frozen, thaw fully in the fridge first. Keep chilled until preparation and pat every outside surface dry.
2. Preheat. Heat a heavy pan over medium-high heat. Start without extra oil: the marbling will release fat. Use extraction and avoid letting accumulated fat smoke heavily.
3. Sear. Brown the broad sides, then hold the steak with tongs to cook every outside edge. Thickness, starting temperature and equipment all change the time.
4. Finish as needed. If the steak is thick, reduce the heat after browning and continue cooking rather than burning the outside. Do not apply a fixed two-minute total to every 200g piece.
5. Rest and carve. Transfer to a clean board and rest briefly. Slice across the grain and season lightly.
6. Serve. Divide the slices between warm plates. Add a small spoonful of chimichurri beside the beef and offer the rest separately.

The pink-centre option applies to intact whole beef only when the entire exterior has been properly cooked. Minced, rolled or mechanically tenderised meat requires thorough cooking and the label's instructions. Where thorough cooking is needed, the FSA gives 70°C in the centre held for 2 minutes, or 75°C for 30 seconds, as examples. Read the FSA cooking guidance; a searing time is not a safety test.

How should you handle the meat before cooking?

Do not assume every sirloin product has the same chilled or frozen state. Follow the storage temperature and use-by date on the selected product's pack. If it is frozen, thaw in a covered container in the fridge below ready-to-eat food and use within 24 hours of complete thawing, or sooner if the label requires it.

Keep the fridge at 0–5°C. Do not use a whole joint's shelf-life claim for a portioned steak, and do not leave beef on the worktop to defrost. The FSA chilling and defrosting guidance explains safe handling.

How do you scale the recipe?

For four tasting plates, use 400g beef and double the chimichurri ingredients. Cook steaks in batches so the pan stays hot. If each guest wants a fuller steak serving, buy more beef rather than describing a 200g pack as two large mains.

When portioning a whole sirloin, work while the meat is cold with clean tools, return the unused meat promptly to the required storage and follow the label. Size the portions before planning the cooking method. A whole 3kg cut needs its own roasting plan; no short oven time is guaranteed here.

Ordering for a UK or London meal

Check the current shipping policy and the available option for your postcode before choosing a meal date. Allow any required safe thawing time.

Compare other cuts in the Japanese A5 Wagyu collection. If you prefer a mushroom-and-citrus accompaniment, try the Wagyu ribeye and vegetable salad recipe.

Recipe questions

Should you marinate the steak in chimichurri?

No marinade is needed for this recipe. The herbs can scorch in the pan and the wet surface makes browning harder. Use the sauce at serving.

Can the sauce be made ahead?

Yes. Make it earlier the same day, refrigerate it in a covered container and use a clean spoon. Keep it separate from raw beef throughout preparation.

Is this a recipe for a whole 3kg sirloin?

No. It is for a 200g portion. A whole cut can supply the steak, but roasting the entire joint requires a different cooking plan based on its thickness and the manufacturer's instructions.