Less than 1 hour
- 2 wagyu steaks (such as porterhouse or ribeye)
- Salt and milled pepper
- ½ punnet (10g) fresh coriander
- ½ punnet (10g) fresh parsley
- 1-2 red chillies, deseeded and chopped
- 2 cloves garlic, grated
- ⅓ cup (80ml) olive oil blend
- Juice (60ml) of 1 lemon
- Juice (30ml) of 1 lime
- ⅓ fresh pineapple, finely chopped
- Take steaks out of the fridge 30 minutes before braaiing, remove from vacuum packaging and cover with a clean tea towel.
- Prepare hot coals – you should be able to hold your palm just above the grid for 5 seconds.
- Season steaks generously.
- Sear steaks over high heat, cooking just 2 minutes a side for a medium-rare steak. (Because of the high fat content, this meat cooks quicker than normal beef steaks, so be careful not to overcook it.)
- Set steaks aside to rest for 10 minutes.
- Combine chimichurri ingredients. (Make this sauce just before serving to retain its bright colour and zesty flavours.)
- Serve steak with chimichurri.
For a tropical sauce that packs more flavour, add ¼ cup (60ml) finely diced or sliced firm papaya or kiwi. Also, braai the pineapple chunks before chopping them – this sweetens the pineapple slightly and adds a smoky flavour to your sauce.