Wagyu Cowboy Steak with Chimichurri and Grilled Peppers
This Wagyu cowboy steak pairs the rich marbling of a bone-in ribeye with bright, herbaceous chimichurri and smoky grilled peppers. Grilled over high heat and sliced against the grain, it's an impressive centerpiece for a backyard cookout or steak dinner.
Ingredients
- 1 Wagyu Cowboy Steak #6/7 (approx. 2 lbs)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 2 red bell peppers, quartered
Instructions
- Season the cowboy steak with kosher salt and black pepper. Let it rest at room temperature for 45 minutes.
- Whisk together the parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes to make the chimichurri. Set aside.
- Preheat the grill to high heat.
- Grill the red bell peppers for 3 to 4 minutes per side, or until charred and tender. Remove from the grill and set aside.
- Grill the cowboy steak for 6 to 7 minutes per side for medium-rare, moving it to indirect heat if flare-ups occur.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice against the grain.
- Arrange the sliced steak with the grilled peppers and generously spoon the chimichurri over both.
Serving Tips
Make a double batch of chimichurri to serve alongside the steak or save for another meal. The extra chimichurri can be refrigerated for up to a week and is also excellent served with eggs the next morning.
