Smoked American Wagyu Sirloin with Chimichurri Sauce

A bold, herbaceous twist on a lean, flavorful cut

FEATURED CUT: American Wagyu Prime Rib Roast
Full-flavored and deeply marbled, this whole loin offers the ideal base for sliced sirloin-style steaks. Perfect for low-and-slow smoking followed by a high-heat finish.

READY IN: 1.5 hours (mostly passive)
SERVES: 2–3
METHOD: Smoked + Quick Sear Finish

INGREDIENTS
• 1–1.5 lb Le Boeuf Shoppe American Wagyu Sirloin Steak
• Salt & pepper
• 1 tbsp olive oil

Chimichurri Sauce
• ½ cup chopped parsley
• 2 garlic cloves, minced
• 1 tbsp red wine vinegar
• ½ tsp red pepper flakes
• ¼ cup olive oil
• Salt to taste

INSTRUCTIONS
1. SEASON THE STEAK
Pat steak dry and season generously with salt and pepper. Let sit at room temp for 20 minutes.

2. SMOKE THE STEAK
Smoke at 225°F until internal temp reaches 115°F (approx. 45 minutes to 1 hour).

3. SEAR TO FINISH
Sear on a hot skillet or grill for 1–2 minutes per side until a crust forms.

4. MAKE CHIMICHURRI
Mix sauce ingredients and let sit at least 10 minutes to allow flavors to marry.

5. SLICE & SERVE
Slice steak against the grain and spoon chimichurri over the top.

STEAK TEMPERATURE GUIDE

Pro Tip: Insert the thermometer from the side into the thickest part of the steak, avoiding bone or fat.

PAIRING IDEAS
Tempranillo or Carmenère paired with grilled sweet potatoes, charred corn, or fire-roasted vegetables.