Recipe of Award-winning Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes
Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Make Quick Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can have Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes:
- 1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
- Roasted Potatoes
- 1 LB Small Red Potatoes
- 1/2 LB Red Pearl Onions (peeled)
- Sea Salt & Freshly Ground Black Pepper (to season)
- Olive Oil (to oil sheet tray)
- Chimichurri
- 1 BUNCH Flat Leaf Parsley
- 1/4 CUP Fresh Oregano
- 2 Shallots (peeled)
- 4 Garlic Cloves (peeled)
- 1/4 CUP Red Wine Vinegar
- 1 TSP Sea Salt
- 1/2 TSP Freshly Ground Black Pepper
- 1/4 CUP Olive Oil
Steps to make Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes
- PREPARING THE CHIMICHURRI
Add the flat leaf parsley, fresh oregano, shallots, garlic cloves, red wine vinegar, sea salt, and freshly ground black pepper to the food processor. Pulse until uniform, while slowly adding the olive oil to emulsify. This is your chimichurri.Divide the chimichurri in half. One portion will be used for marinating the steak, while the other portion will be used for serving. - PREPARING THE MARINADE
Place your Fullblood Wagyu sirloin tip steak in a Ziploc bag. Add the chimichurri (only use half of the chimichurri) to the bag with the steak.Place the bag in the refrigerator, and marinate the steak for 1-2 hours. - PREPARING THE ROASTED POTATOES
Preheat your oven to 425°F.Fill a large pot with enough water to boil the small red potatoes. Add salt to the water, and bring to a boil. Add the potatoes, and boil for around 15 minutes or until the potatoes are soft. Drain, and let the potatoes cool. Oil a sheet tray with olive oil, and lightly smash the potatoes. - Toss the potatoes with sea salt, freshly ground black pepper, and the peeled red pearl onions. Roast at 425°F until the potatoes are browned and the edges are crispy.
- PREPARING THE FULLBLOOD WAGYU STEAK
Take your marinated Fullblood Wagyu sirloin tip steak out of the bag, and place it on a plate. Allow it to come to room temperature. Prepare your outdoor grill or indoor grill pan by heating it on high heat. Grill the marinated steak (usually a few minutes per side) to your desired doneness. Note: We suggest using a meat thermometer to check the temperature of your steak. - FINAL STEPS
Let the marinated and grilled steak rest for 5-10 minutes.Then, slice the steak against the grain. Serve the grilled Fullblood Wagyu steak with the reserved chimichurri and roasted potatoes and onions.Enjoy!
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