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The Non-Recipe - Italian “Chimichurri”

“Wagyu” is a term that’s been thrown around here in the states for years now. But if you look carefully at what’s IN your “Wagyu,” you’ll find that well, it’s...not. For instance, Wegman’s has some “Wagyu” burgers that contain some of what’s considered full-blood Wagyu, but are mixed with other meats. They’re actually very tasty. But they’re not Wagyu.

I was determined to find full-blood Wagyu since I’d heard so much about how great it was, and I did. Vermont Wagyu has what I was looking for. D’Artagnan has also had some recently. (VermontWagyu.com & Dartagnan.com)

Fair warning - these are NOT cheap, and they’re certainly not something that would be in your dinner rotation - because of the expense, and likely your cardiologist’s recommendations. These two steaks cost $198.00. Yowza.

But I ordered them and resolved to make an Italian “chimichurri” or “chermoula” type sauce for them. It was delicious. (But stay tuned to the end of this recipe.)


INGREDIENTS

1 cup firmly packed basil

4 tablespoons red wine vinegar

1 head garlic, cloves peeled

Dried Italian Pepperoncino  - 1-2 tablespoons, depending on your spice preference

1 tablespoon dried oregano

2 teaspoons coarse salt

1/2 to 1 teaspoon black pepper

1 cup really good olive oil

1/4 cup grated Parmesan cheese


METHOD

Add all ingredients to a food processor or good high-speed blender, except the peppers and garlic. You don’t want this too smooth, so just pulse it.

You could throw the garlic cloves in as is, but you’ll often find a big hunk of raw garlic in your mouth. I love garlic, but, no. Best to mince it first.

Add 1/2 tablespoon of the peppers and pulse, then taste. Add more peppers in small doses to bring it to the heat level you want.

Now, some odd advice for you: This sauce is delicious and would go well on chicken, fish, pork or any other steak except Wagyu. These steaks were so outrageously good that salt & pepper  and a few minutes of searing on both sides is all you need.

I was saving a great bottle of wine I had in the cellar for this occasion and it didn’t disappoint: Casa Lapostolle Clos Apalta, 2018. In full disclosure, I have to admit that to buy it today would cost almost as much as these two steaks. But any rich Caymus-y Cabernet would be wonderful.



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