We managed to get our hands on some great wagyu topside steaks. It's usually a super-lean cut; here, the extra marbling stops it from being dry. We combine the fresh herbs - oregano, parsley and coriander - with garlic, pickled jalapenos, lemon juice, red wine vinegar and olive oil to make a chimichurri and marinate the steak in this punchy blend which we'll also supply on the side as a drizzling/dipping sauce. 
Steak, olive oil, red wine vinegar, lemon juice, parsley, oregano, coriander, garlic, jalapeno peppers, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY648.5kj3815.4kj
PROTEIN15.3g90.3g
FAT TOTAL9.9g58.3g
- SATURATED2.1g12.6g
CARBS0.6g3.6g
- SUGARS0.3g2g
SODIUM385.4mg2267.4mg
Small:
Two steaks
Large:
Four steaks
Serve with a warm potato salad dressed with a sharp vinaigrette with slaw on the side, or slice in strips and serve in soft tacos with diced tomatoes, shredded cabbage and guacamole.

PLEASE NOTE: This product is raw and should be fully cooked before consumption.

Defrost the steaks and allow the chimichurri to come to room temperature. Preheat your barbecue or hotplate till searingly hot and cook for 1 minute a side. Rest the steaks for five minutes while you toss a salad, then slice the steaks into fingers and serve, drizzled with more chimichurri.

Defrost in the fridge overnight or, for a quick defrost, in a sink or basin of room temperature water, making sure that you finish the cooking process within 2 hours.