I love a good chimichurri sauce and when I realized I still had 1/2 a wagyu brisket I knew I wanted to pair the two.
The brisket I had left was small, it was maybe 2 lbs., so my cook time was shorter than traditional brisket cooking. I also only had a couple of people to feed so the size worked perfectly for me.
The brisket takes the longest so check your cook times and make sure to start it well in advance of dinner.
I started mine in the afternoon, I turned my Traeger onto high and seasoned my wagyu with crushed red pepper, oregano, cracked black pepper, kosher salt, and cumin.
When the grill and brisket were ready I laid it straight on the hot grill fat side down.
My brisket was on the grill for about 2 hours. Since my brisket was so small it already had an internal temperature of 208°, so at this point I let my brisket rest.
After letting it rest I sliced it up and taste tested…for quality control of course!
Now that the meat was done, wonderful, and ready to go, I moved onto the next steps for dinner. The onions.
I just wanted a quick pickled on my red onions, so after slicing my onions I put them in the pickling liquid and let them sit covered for 1 hour. If I were to pickle my onions further I would have moved them to refrigerator after an hour.
Next up was the chimichurri. Now this is NOT a traditional chimichurri at all but has the base idea of a chimichurri. This sauce was spicy and bursting with citrus flavor, it was exactly what I wanted on my brisket, but if you want something more traditional or less spicy this won’t be the recipe for you.
I put all my ingredients except for the olive oil into a food processor. After giving it a few good pulses I started adding my olive oil slowly, through the top of the processor. Whisking in olive oil slowly creates an emulsion, that’s how you would create a mayonnaise or thick salad dressing, it’s how you want to create a pesto that doesn’t separate. Emulsifying is a beautiful and useful technique to have in the kitchen.
To complete the dish toast your slider buns!
Then assemble and devour before people start going back for seconds.
Prep: 5 minutes
Cook: 2 hours
- 2lbs Wagyu brisket
- 1/2tsp. Crushed red pepper
- 1/2tsp. Cracked black pepper
- 1/2tsp. Cumin
- 1tsp. Oregano
- 1tsp. Kosher Salt
- Preheat grill or smoker.
- Generously rub brisket with spices and seasoning.
- Place brisket fat side down on grill grates.
- Check at 1.5 hours for an internal temperature of 208°
If using a bigger brisket, it can be cooked on high until 165° then wrapped in foil or covered in a pan with beef broth and put back on the grill until 208°
Prep: 5 minutes
Blend: 5 minutes
Makes: 1 1/2 cups
- 1/2 Shallot
- 2c. Parsley
- 1tsp. Garlic
- 1tsp. Crushed red pepper
- 1/2tsp. Oregano
- 1tsp. Red wine vinegar
- 1tsp. Lime juice
- 3tsp. Orange juice
- 1/2c. Olive oil
- Salt TT
- Pepper TT
- Add all ingredients except for olive oil to a food processor or blender.
- Pulse a few times until chunky but combined.
- While blending slowly add olive oil to emulsify.
- Salt and pepper to taste.
Pickled Red Onions
Prep: 5 minutes
Pickle: 1 hour – 2 weeks
- 1 red onion
- 1/2c. Apple cider vinegar
- 1tbsp. Sugar
- 1 1/2tsp. Kosher salt
- Mix sugar and salt into vinegar until dissolved.
- Peel onion and slice thin.
- Add onion slices to pickling liquid.
- Leave covered on the counter for 1 hour.
- Refrigerate up to two weeks.