Grilled steak with chimichurri sauce.

This is a great dish for the bbq or on a griddle pan if you’re cooking indoors. The meat has a delicious charcoal-grilled flavour and is even better if you let it marinate for a bit to let those lovely garlicky, smoky flavours really penetrate the meat. If you get the chance, buy the herbs in a local market where you’ll get huge fresh handfuls.

feeds 6-8 Grilled steak with chimichurri sauce
2kg piece of sirloin steak or T-bone steak
Fresh watercress or rocket

Ingredients:

For the marinade
3 cloves garlic, peeled and smashed to release the skins
100ml extra virgin olive oil
2 hot red dried chillies, crumbled
A small handful of fresh thyme
½ teaspoon hot smoked paprika
1 lemon, squeezed
Sea salt and freshly ground black pepper

For the salsa
2 large bunches flat-leaf parsley, leaves picked
1 small bunch coriander, leaves picked
4 tablespoons sherry/red wine vinegar
2 tablespoons lemon juice
2-3 garlic cloves, ground into a course paste
2 teaspoons ground cumin
2 teaspoon hot smoked paprika
150ml olive oil
Sea salt and freshly ground black pepper

Method:

In a pestle and mortar bask the garlic together with the salt, pepper, paprika, thyme and chillies until you have a rough paste. Add the lemon juice and olive oil and rub well into the steak. Refrigerate for up to 24 hours, the longer you can the more flavour you get in the steak.

For the sauce, coarsely chop the herbs, and pound together in a pestle and mortar until well mixed, with some of the olive oil to loosen. Add the rest of the ingredients, including the rest of the oil and season well to taste.

Take the meat out of the fridge at least half an hour before cooking, to allow it to come back up to room temperature. Wipe the excess marinade off the steak and bring the bbq or griddle pan to a smoking hot heat and cook to your liking. If you were in Argentina, this would be rare! Make sure you let the meat rest for at least 10 minutes after cooking, just on a chopping board, loosely covered in some foil.

Carve up thin slices and serve on a wooden board or heated plate, with the sauce and a peppery salad. There will be lots to go around! This is delicious with steamed potatoes and lots of crusty bread.

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