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Seared Wagyu Steak Chimichurri Bowl for Analog Dining

Close-up of perfectly seared Wagyu beef steak chimichurri bowl, featuring medium-rare slices over rice and greens.
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Create a restaurant-quality, satisfying meal at home using premium American Wagyu beef and a bright, homemade chimichurri sauce. This recipe focuses on the perfect sear and simple ritual.

Ingredients

Scale
  • 1 (1.5 inch thick) American Wagyu steak (about 12–16 oz)
  • 1 tablespoon avocado oil
  • Sea salt and freshly ground black pepper to taste
  • 1 cup fresh flat-leaf parsley, packed
  • 1/2 cup fresh oregano leaves, packed
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 2 cups cooked white rice (for serving)
  • 1 cup mixed greens (for serving)

Instructions

  1. Prepare the chimichurri sauce: Combine parsley, oregano, garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes in a food processor. Pulse until finely chopped but still slightly chunky. Season with salt and pepper. Set aside.
  2. Prepare the steak: Remove the Wagyu steak from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels. Season both sides generously with sea salt and black pepper.
  3. Sear the steak: Heat a heavy-bottomed skillet (cast iron works best) over high heat until very hot. Add the avocado oil. Carefully place the steak in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, developing a deep brown crust.
  4. Baste (optional): Reduce heat to medium. Tilt the pan and spoon the hot oil over the steak repeatedly for the last minute of cooking.
  5. Rest the steak: Remove the steak from the pan and place it on a cutting board. Let it rest uncovered for 10 minutes. This step is important for juicy results.
  6. Assemble the bowls: Divide the cooked rice and mixed greens between two bowls. Slice the rested Wagyu steak thinly against the grain. Arrange the sliced steak over the rice and greens.
  7. Serve: Spoon a generous amount of the homemade chimichurri sauce over the sliced Wagyu steak. Serve immediately.

Notes

  • For the best sear, ensure your skillet is smoking hot before adding the steak.
  • Use high-quality extra virgin olive oil in the chimichurri for the best flavor.
  • You can make the chimichurri sauce up to 2 days ahead and store it in the refrigerator.

Nutrition

Find it online: https://blissbatter.com/wagyu-beef-steak-chimichurri-bowl/