Wagyu steak with chimichurri sauce
| Wagyu steak | 600g |
| Olive oil | 15ml |
| Salt | to taste |
| Black pepper powder | to taste |
| Flake salt | to taste |
for chimichurri sauce
| Garlic | 3 cloves |
| Dried oregano | 30g |
| Black pepper powder | 5g |
| Olive oil | 150ml |
| Cayenne powder | 10g |
| Parsley | 50g |
| Cilantro | 150g |
| Vinegar | 30ml |
| Spring onion | 100g |
Wagyu beef steak served rare with chimichurri sauce made from garlic, parsley, chili peppers, etc. The refreshing chimichurri sauce reduces the steak's fatty taste and prevents it from getting too greasy.
How to make it
-
Chop garlic, parsley, cayenne, cilantro and the spring onion
-
Put them on a bowl and mix with the olive oil, vinegar and pepper
-
Heat a pan with oil
-
When it is very hot, place the wagyu seasoned with salt and pepper. Cook meat for 2-3 minutes on each side.
-
Let stand 5 minutes
-
Slice the meat, sprinkle the fork salt and pour the sauce.
Basque Culinary Center represents a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and propelling gastronomy, which is understood as reasoned knowledge about what and how we eat. Our mission is rooted in values such as passion, innovation, excellence and social commitment. Located in San Sebastian since September 2011, Basque Culinary Center is a pioneer institution conformed by the Faculty of Gastronomic Sciences, and the Centre for Research and Innovation in the field of gastronomy; BCC Innovation researches and innovates in product design, offers various services to companies, new entrepreneurs and young people with significant projects.
Japanese Wagyu beef is said to be characterized by its texture, which is brought about by the fine sashi and tender lean meat, its concentrated flavor, and its sweet, full-bodied aroma, making it one of Japan's representative livestock products.