I cooked this dish recently during one of my Symphohny Group kitchen demonstrations in Perth Scotland, it when down a storm with lots of requests for the recipe so here it is!
4 6oz steaks of your choice or I suggest sirloin join approximately 500g or try a hanger steak it's my personal favourite.
2 tsp of sea salt for seasoning
1 tsp of cracked black pepper for seasoning
1 tbsp chopped rosemary and thyme
For the Chimichuri
2 small red onions
70ml red wine vinegar
1 clove of garlic
1 red chilli
2 handfuls of flat leaf parsley
I have recently installed some new BBQ’s in to my cookery school called Kamado Joes, they are ceramic BBQ’s that are bright red and my new favourite piece of cooking equipment. Now I am sure with all this good weather we’ve been having you are dusting of the BBQ as well. I recently cooked a D rump of beef on the BBQ with a chimichurri dressing and I must tell you it was amazing and I want to share a few tips with you to try it out for yourself.
Make sure you firstly pat your steak dry, now in my opinion it is better to go to the butcher and buy a steak joint rather than individual steaks. Drizzle over Yorkshire rape seed oil, then season with plenty of sea salt, cracked pepper, chopped rosemary and thyme. Sear on the hottest part of the BBQ on all sides, then move the meat over to the coolest part and keep an eye on it to make sure it does not over cook.
Whilst the steak is cooking make your chimichurri. Finely chop a couple of red onions and add to a mixing bowl with 2 cloves of chopped garlic and 100ml of red wine vinegar. Then add a finely chopped red chilli and a couple of handfuls of chopped flat leaf parsley. Mix together and taste for seasoning, if required season up with a little salt and pepper.
When your steak is cooked rest it for 5 minutes before carving up and spreading out on a large serving plate. Finally spoon over the chimichurri dressing and enjoy.