Australian Wagyu Teres Majors topped with Chimichurri

Indulge in the rich flavors of Australian Wagyu Teres Majors, a tender and succulent cut of beef, perfectly complemented by the vibrant, zesty notes of homemade Chimichurri sauce. This exquisite dish will elevate your dining experience and leave a lasting impression on your taste buds.

INGREDIENTS

• 4 Australian Wagyu Teres Majors steaks
• 4 cloves of garlic, minced
• 1 bunch of Italian flat-leaf parsley, finely chopped
• 2 tbsp red wine vinegar
• 1 cup olive oil
• 1 tbsp red chili flakes (use less if you prefer less spice)
• 3/4 tsp dried oregano
• 1 tsp flake salt
• Pepper, to taste

DIRECTIONS

1. In a bowl, combine minced garlic, finely chopped parsley, red wine vinegar, olive oil, red chili flakes, dried oregano, flake salt, and pepper. Mix well.

2. Cover the bowl and place it in the fridge for at least 2 hours, allowing the flavors to marry.

3. Preheat your grill or skillet to medium-high heat. Season the Australian Wagyu Teres Majors steaks with salt and pepper.

4. Cook the steaks for 5-6 minutes per side or until they reach your desired level of doneness.

5.  Remove the steaks from the grill or skillet and let them rest for a few minutes to retain their juiciness.

6. Top each steak with a generous amount of Chimichurri sauce and serve immediately. Enjoy!

Notes

Allow Chimichurri sauce to rest in the fridge for a couple of hours before serving for optimal flavor.