Ingredients
- 1/4 cup chopped white onion
- 1/2 cup jalapeno, chopped with the seeds
- 1/2 cup pickled jalapenos, drained and chopped
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 3 cup small pepperoncini peppers, chopped
- 2 tablespoon white wine vinegar
- 1/4 cup chopped white onion
- 1/2 cup jalapeno, chopped with the seeds
- 1/2 cup pickled jalapenos, drained and chopped
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 3 cup small pepperoncini peppers, chopped
- 2 tablespoon white wine vinegar
Preparation
Baking Directions:
Grill the green tomato.
Set a grill pan to medium-high heat.
Brush the tomatoes with 1 tablespoon of olive oil and season with salt and pepper.
Grill until tomatoes soften and grill marks appear, about 2-3 minutes per side.
Remove from heat and allow to cool.
Once cool, dice into small pieces and transfer to a mixing bowl.
Make the chimichurri.
Combine remaining ingredients with the grilled tomatoes and season with salt and pepper.
Cover with plastic wrap and keep in the refrigerator until ready to use.
Cook the Wagyu.
Preheat a grill pan.
Brush the meat with olive oil and season with salt and pepper.
Grill about 3 minutes per side until medium rare.
To check for doneness, insert an instant reading thermometer in the thickest part of the meat.
The temperature reading should be 130 to 135° F for medium rare.
Transfer to a cutting board and let rest for 5 minutes.
Serving Directions:
Carve the meat into 1-inch slices crosswise against the grain.
Arrange the slices overlapping slightly on a platter and serve with pickled jalapeno and green tomato chimichurri on the side.