Wagyu Rump with Argentinian Chimichurri by Rare Steakhouse

Wagyu Rump with Argentinian Chimichurri by Rare Steakhouse


300 g Wagyu rump
25 g Wagyu fat
1 sprig fresh rosemary
1/2 tsp salt flakes


1 cup flat leaf parsley
4 cloves finely minced garlic
2 Tbs fresh oregano
2 Tbs shallots
3/4 cup extra virgin olive oil
3 Tbs red wine vinegar
3 Tbs lemon juice



Process everything in a mixer of blender.


In a hot pan, melt Wagyu fat and cook steak to your liking. Allow to rest.

If you would prefer to use the barbeque, coat Wagyu in duck fat and cook on a high heat to your liking – we suggest medium rare.

Place chimichurri in a bowl, cut steak and place on a plate. Top with salt flakes and fresh rosemary.

Recipe provided by Rare Steakhouse Downtown

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