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Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes

Grilled Fullblood Wagyu Sirloin Tip Steak with Chimichurri and Roasted Potatoes

Prep Time: 20 Minutes (Plus 1-2 Hours to Marinate)
Cook Time: 30 Minutes 
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathon Pepera


Roasted Potatoes
  • 1 LB Small Red Potatoes
  • 1/2 LB Red Pearl Onions (peeled)
  • Sea Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • Olive Oil (to oil sheet tray)
  • 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


          • Food Processor
          • Grill or Indoor Grill Pan (chef used charcoal grill)
          • Sheet Tray
          • Large Pot

          FIRST STEP

          Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          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.


          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.


          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.


          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.


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