American Wagyu Steak Chimichurri Class Details (On Demand)
Before you start
- Just before the class begins, take out the steak, remove from the packaging, and allow to sit at room temperature on a plate with paper towels to temper.
What you'll learn
Mise En Place
American wagyu coulotte steaks, 2x
Canola oil, ¼ cup
Unsalted butter, 2 tbsps
Thyme, 3 sprigs
Garlic, 3-6 cloves
Fingerling potatoes, ¾ lbs
Olive oil, ½ cup
Red wine vinegar, 1 oz
Parsley, 1 bunch
Oregano, ½ bunch
Fresno chiles, 2x
Balinese Truffle Salt, to taste
- Preheat the oven to 375F.
- Wash and cut the fingerling potatoes in half lengthwise and place in a medium mixing bowl. Add half of the canola oil and toss in the bowl with a pinch of Balinese Truffle Salt.
- Spray the foil-lined sheet tray with pan spray. Line the potatoes up on the tray, leaving space between each potato.
- Roast in the oven, rotating every 15 minutes, for 45 minutes in total.
- Peel and slice two cloves of garlic. De-seed and mince the chilis.
- Wash and pick the parsley and oregano.
- Place the sliced garlic, parsley, oregano, red wine vinegar, and remaining olive oil into a blender with a pinch of Balinese Truffle Salt. If you don’t have a blender, chop the parsley, oregano, and garlic together and stir in a mixing bowl along with the other ingredients.
- Blend on medium speed until a uniform mixture forms.
- Add the chilis and blend. Taste and adjust the seasoning. Transfer to a bowl and reserve until ready to plate. This is the chimichurri.
- Organize your basting kit.
How to cook
- Pat the steak dry and season generously on all sides with Balinese Truffle Salt.
- Add the remaining canola oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” about 5 minutes for medium-rare (or 3 minutes longer for well done).
- Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large metal spoon to baste with the garlic-thyme-butter for one minute.
- Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
- Remove the potatoes from the oven and sprinkle with Balinese Truffle Salt.
- Carve the steak and plate it up alongside those beautiful roasted potatoes and top with some delicious chimichurri. Season with Balinese Truffle Salt. Dig in!!
From the chef
One of the most delicious and easiest sauces to serve with a perfectly cooked steak is chimichurri. Come join us as we guide you through how to perfectly cook American wagyu coulotte steaks, master the technique of roasted fingerling potatoes, and whip up a tangy chimichurri sauce.
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