Ingredients

Method

• 4 thick-cut T-bone steaks
• sea salt and freshly ground black pepper, to taste
For the chimichurri:
• 30 g parsley, chopped
• 1 lemon, juiced and zested
• 3 garlic cloves, finely chopped
• 60 ml olive oil
• 5 ml chilli flakes
• 5 ml dried oregano
• 45 ml red wine vinegar
• sea salt and freshly ground black pepper to taste
For the roast red pepper-and-tomato salsa:
• 4 pimento or red peppers
• 4 red chillies
• 4 ripe tomatoes
• 1 garlic, head
• 30 ml extra virgin olive oil
• sea salt, to taste

Method

Ingredients

1. Mix all the ingredients for the chimichurri and set aside to infuse.

2. Place the steaks on a grid over medium coals and seal. Cook for 5 minutes, then turn and cook the other side.

3. Once both sides are sealed, turn the steak fat-side down and crisp the fat. When the fat is crispy, lay the steaks flat on the grid and spoon over some of the chimichurri and cook until the steak is done to your liking. Season to taste and set aside to rest for 10 minutes before serving. Serve with the roast red pepper-and-tomato salsa.

4. To make the roast red pepper-and-tomato salsa, prick the peppers and chillies with a knife. Place on grid over medium coals with the tomatoes and garlic bulb. Cook until charred, then place in a roasting bag, seal and allow to steam for 5 minutes. Remove most of the skin from the peppers, reserving a little. Squeeze the garlic from the bulb and place on a chopping board with the peppers and tomato. Roughly chop the grilled vegetables and season with extra virgin olive oil and salt.

Cook's note: Chimichurri is an Argentinian sauce that goes perfectly with grilled meat. To cook the steak on the stove, oil the steak lightly with canola oil and seal on all sides over a very high heat. Place a piece of butter on the steak and finish cooking in the oven at 180°C for 10 minutes for medium rare.