• Wagyu Scotch Fillet
  • ½ Bunch fresh continental parsley
  • ½ Bunch fresh coriander
  • 1 Garlic clove
  • 1 tbls Red wine vinegar
  • 1 ½ tbs extra virgin olive oil
  • Pinch of dried chili flakes


  1. Coarsely chop the parsley, coriander and garlic.
  2. Mix with the vinegar, olive oil and dried chili flakes
  3. Pan sear the scotch fillet until desired temperature (don’t forget to rest the meat)
  4. Pour the Argentinian chimichurri mix over your steak.
  5. Serve with some winter vegetables.