Simple and smoky, this dip is ideal with pita chips, or oven-baked flatbread pieces.
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