Wagyu Chimichurri Sandwich

Wagyu Chimichurri Sandwich: Bright, Bold & Backyard Ready

When you’ve got a cut as indulgent as a KC Cattle Company Wagyu Ribeye, you don’t need to overcomplicate it. This Wagyu Chimichurri Sandwich recipe brings out the richness of the beef and balances it with a fresh, herbaceous punch from homemade chimichurri. It’s hearty, handheld, and 100% unforgettable.

With a recipe developed by Food Network's Top 10 Cook in America, Chef Mike Castaneda (@foodiemikec), this is one sandwich that demands a standing ovation.

Ingredients (Serves 2)

For the Sandwich:

• 1 Wagyu Ribeye

• KC Cattle Co Wa-gyu'd Steak Seasoning

• 2 high-quality sandwich buns (ciabatta or brioche recommended)

• Green leaf lettuce

For the Chimichurri:

• 1 bunch fresh cilantro

• 1 cup vegetable oil

• 1/2 tsp kosher salt

• Juice of 1 lime

• 1 tsp honey

• 1 tsp mustard (Dijon preferred)

• 1 clove garlic

Instructions

1. Make the Chimichurri
   Blend all chimichurri ingredients until well incorporated. Taste and adjust: want it tangier? Add more lime juice or a splash of vinegar. Too acidic? A touch more honey will mellow it out.

2. Marinate the Ribeye
   Pour half of the chimichurri into a resealable bag or dish with the Wagyu Ribeye. Let it marinate for 2 to 6 hours in the refrigerator.

3. Grill the Steak
   Remove steak from marinade, pat dry, and generously season with Wa-gyu'd Steak Seasoning. Grill over high heat to your preferred internal temperature (we recommend medium-rare to medium). Let it rest before slicing.

4. Assemble the Sandwich
   Toast the buns, then layer with lettuce, thinly sliced Wagyu Ribeye, and a generous drizzle of the remaining chimichurri sauce.

5. Enjoy
   Serve immediately while warm. Pairs perfectly with chips, grilled veggies, or a cold American lager.