SAUCE | GLUTEN FREE

Chimichurri

Yields 2 cups | Prep: 10 min | Total: 15 min

Spoon this fresh, vibrant sauce directly on your WinterFrost steak, or serve alongside as a dipping sauce.

Ingredients

½ cup red wine vinegar

1 dried chipotle pepper, stemmed and chopped

2 bunches fresh cilantro, chopped (about 3 cups)

3 large cloves garlic, divided

1½ teaspoons kosher salt

¼ teaspoon black pepper

1 cup extra-virgin olive oil

1 bunch fresh, flat-leaf parsley, chopped (about 2 cups)

½ bunch fresh baby dill, chopped (about ½ cup)

½ bunch fresh mint leaves, chopped (about ½ cup)

Instructions

For guidance preparing WinterFrost steaks, read our American Wagyu beef Cooking Tips.

  1. In the bowl of a food processor, add the vinegar and chipotle pepper and let stand to soften the pepper, about 5 minutes.

  2. Add 1 cup of the cilantro, garlic, salt, and black pepper and process until smooth.

  3. Add the oil and all remaining herbs, and pulse until coarsely chopped. (A key visual for doneness is when the liquid starts to look well-combined with the herbs.)

  4. Spoon directly onto your WinterFrost steak, or serve alongside as a dipping sauce.

The WinterFrost Way

The magic of WinterFrost American Wagyu Beef begins with the centuries-old Black Wagyu breed.