Japanese Wagyu Sirloin with Chimichurri

Cut from authentic Japanese Wagyu A5, graded BMS 10–12,  this sirloin represents the pinnacle of marbling, tenderness and depth of flavour. Exceptionally rich yet remarkably clean on the palate, this beef requires a restrained approach — precise heat, minimal seasoning and respect for the product.

A fresh, herb-led chimichurri brings contrast and balance, gently lifting the richness without overshadowing the Wagyu itself.

Preparation: 10 minutes • Cooking: 10 minutes

Ingredients for 2 people

For the steak

• Japanese Wagyu Sirloin, A5, BMS 10–12 (fresh, cut into steaks)  

• Fine sea salt  

• Freshly ground black pepper  

• Neutral oil for searing

For the chimichurri

• 2 garlic cloves, finely chopped  

• 1 bunch flat-leaf parsley, finely chopped  

• ½ bunch coriander, finely chopped  

• 1 tsp dried chilli flakes  

• ½ tsp dried oregano  

• 1 tbsp red wine vinegar  

• 4 tbsp extra virgin olive oil  

• Salt and freshly ground black pepper

Method

1. Chimichurri

• Combine the garlic, parsley and coriander in a bowl.
  Add the chilli flakes, oregano and red wine vinegar.

• Slowly drizzle in the olive oil, stirring until the sauce is loose and vibrant.
  Season lightly and set aside.
  (Can be prepared up to 24 hours in advance.)

2. Wagyu Sirloin 

• Remove the Wagyu from the fridge 30 minutes before cooking.

• Heat a heavy-based pan until very hot. 

• Season the beef lightly with salt and pepper. No oil is  required in the pan — the Wagyu’s own fat will render.

• Sear briefly on each side, allowing the fat to melt and caramelise.
  Due to the high marbling, cooking time is short — avoid overcooking.

• Rest the meat briefly, then slice and serve immediately with the chimichurri on the side.

Tip

Japanese Wagyu A5 is best enjoyed simply and sparingly.
Small portions, high heat and careful timing allow its natural richness and silky texture to fully express themselves.