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.
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.
05 Jun 2023![cookingfor_dinner](/media/vjai11tu/319953750_851289836104572_6952092286416348405_n.jpg)
Prep Time
15 minutes
Cook Time
10-12 minutes (depending on desired doneness)
Servings
4
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
-
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.
-
Cover the bowl and place it in the fridge for at least 2 hours, allowing the flavors to marry.
-
Preheat your grill or skillet to medium-high heat. Season the Australian Wagyu Teres Majors steaks with salt and pepper.
-
Cook the steaks for 5-6 minutes per side or until they reach your desired level of doneness.
-
Remove the steaks from the grill or skillet and let them rest for a few minutes to retain their juiciness.
-
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.
![cookingfor_dinner](/media/vjai11tu/319953750_851289836104572_6952092286416348405_n.jpg)
cookingfor_dinner
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