Japanese Wagyu Sirloin with Chimichurri

Quick answer: sear the fresh Japanese A5 Wagyu sirloin on every outside surface, finish it in a 180°C oven, rest it for 10 minutes and carve thinly across the grain. Serve the chimichurri on the side, not over the whole cut, so its acidity lifts the rich BMS 10–12 marbling without hiding it.

Which Wagyu sirloin is this recipe for?

This recipe is written for Beleaev’s active Japanese Wagyu Sirloin, A5, BMS 10–12, Fresh, approximately 2kg. It is a whole Kagoshima cut designed for sharing, rather than a single steak. The current product method uses a hot pan or plancha followed by a short oven finish.

A5 and BMS 10–12 describe the stated Japanese grade and marbling range; the actual shape and thickness still determine how quickly the centre warms. Use the delivered label as the final instruction and treat the times below as a starting point.

How many people does a 2kg sirloin serve?

Plan for six to eight main-course portions at roughly 100–150g per person. A5 Wagyu is richer than an everyday roast, so a modest amount with vegetables and a bright sauce is usually more satisfying than a very large steak.

Group	Wagyu plan	Chimichurri plan
4 people	Cook part of the cut or expect leftovers	About 120ml
6 people	100–150g each	About 180ml
8 people	Slice thinly and plate before seconds	About 240ml

What ingredients do you need?

For the Wagyu

• 1 fresh Japanese A5 Wagyu sirloin, approximately 2kg
• Flaky sea salt
• Black pepper, optional

For a restrained chimichurri

• 1 packed cup flat-leaf parsley, finely chopped
• 1 small garlic clove, finely grated
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 2 tablespoons red-wine vinegar
• 4 tablespoons extra-virgin olive oil
• A small pinch of chilli flakes
• Salt to taste

Keep the garlic and chilli gentle. The sauce should add freshness and acidity, not overpower the sweet, deeply savoury beef.

How do you make chimichurri for Wagyu?

1. Combine the parsley, garlic, oregano and chilli in a small bowl.
2. Stir in the vinegar, then add the olive oil.
3. Season lightly and leave for 20–30 minutes.
4. Taste again before serving. Add vinegar for brightness rather than more garlic.

Make the sauce before the meat goes into the pan, then keep it at cool room temperature. Do not use the same spoon or board for raw meat and finished chimichurri.

How should you prepare the fresh sirloin?

Keep the sirloin refrigerated at 0–2°C and use it within four days of receipt unless the delivered label gives an earlier date. Take it out for approximately 30 minutes before cooking, keeping it covered and away from direct heat. Pat all surfaces dry.

Preheat the oven to 180°C. Heat a large dry pan or plancha until very hot. Have tongs, a clean roasting tray and a clean carving board ready. Avoid piercing or tenderising the raw whole cut.

How do you cook A5 Wagyu sirloin?

1. Sear the broad sides: cook for 4–5 minutes per side.
2. Brown the edges: use tongs to make sure every outside surface changes colour.
3. Finish in the oven: roast at 180°C for 10–12 minutes as the product’s starting method.
4. Check the real cut: thickness, starting temperature and equipment vary, so extend the cook if needed.
5. Rest: place the sirloin on a clean board for 10 minutes.
6. Carve: slice thinly across the grain and add salt just before serving.

The UK Food Standards Agency says intact whole cuts of beef may be served pink according to taste when all outside surfaces are properly seared. Rolled, tenderised or processed meat is different and should be cooked thoroughly. Follow the product label and cook to the needs of your guests.

How should you serve the chimichurri?

Arrange the Wagyu slices in a single layer and spoon a small amount of chimichurri beside them. Let diners add more. Putting the sauce over every slice softens the browned surface and can make the plate feel oily because both the Wagyu and the sauce contain fat.

Good sides include steamed short-grain rice, roast potatoes, charred leeks, grilled mushrooms, watercress or sharp pickles. Choose two or three rather than crowding the plate.

Can you order this Japanese Wagyu sirloin in the UK?

The product card below is connected to the exact fresh approximately 2kg A5 sirloin used for this recipe. It shows the current Shopify price and stock state.

For a smaller, faster meal, compare the active options in the Japanese Wagyu collection. A thin frozen ribeye needs a different method from this whole fresh sirloin.

How does UK and London delivery work?

Orders can be placed online 24 hours a day. For eligible UK orders submitted from Monday morning to Thursday morning, Beleaev’s delivery target is 24–48 hours. The exact date confirmed at checkout takes priority; postcode, stock and courier conditions can extend delivery to 1–3 working days.

Chilled products are dispatched in insulated packaging with ice packs. London service also varies by postcode, so check the available date rather than assuming same-day delivery. Read the UK delivery policy before planning a dinner.

What are the most common mistakes?

• Using a small pan: the cut cannot make full contact and browns unevenly.
• Skipping the edge sear: all outside surfaces of an intact whole cut should be browned.
• Treating 10–12 minutes as universal: actual thickness and ovens vary.
• Carving immediately: the stated 10-minute rest makes thin slicing easier.
• Overloading the chimichurri: too much garlic, oil or sauce hides the Wagyu.
• Slicing with the grain: turn the cut and carve across the fibres.

Frequently asked questions

Can you make chimichurri in advance?

Yes. Make it a few hours ahead, refrigerate it and bring it back to cool room temperature before serving.

Should you marinate A5 Wagyu in chimichurri?

No marinade is needed. It adds surface moisture and can obscure the flavour; serve the sauce separately.

Can you cut the 2kg sirloin into steaks?

Yes, but the cooking time changes with thickness. Keep the meat chilled and use clean tools.

Where can you compare A5 ribeye and sirloin?

Use the Wagyu ribeye versus sirloin guide to choose by occasion, storage and portion.

Sources and product information

• UK Food Standards Agency: cooking whole cuts of beef safely
• UK Food Standards Agency: chilling and cross-contamination guidance
• Japan Ministry of Agriculture: beef yield and quality grading

Join the discussion

Ask about carving, portions or adjusting the chimichurri below. Comments are moderated before publication; do not share order, address or payment details.