Ingredients:
• 300g steak
• 4 chillies
• A handful of thyme
• A handful of parsley
• A handful of oregano
• 3 cloves of garlic
• Red wine vinegar
• Olive oil
• Butter
• Coarse sea salt
• Hay
Smoky steak, perfectly cooked over charcoal, served with a tangy chimichurri that adds spice and vibrancy to the dish.
Instructions:
1. Begin by charring the chillies on the barbecue to give them a smoky flavour.
2. Next, place the thyme, parsley, and oregano on a grill above the coals, drizzling with olive oil to generate smoke.
3. Combine all the herbs and chillies in a bowl and chop them together until well mixed. Add finely chopped garlic, a generous splash of olive oil, red wine vinegar, and salt to taste.
4. Grill the steak directly over the flames, basting with butter and seasoning with coarse salt. Cook each side for about 2 minutes.
5. Remove some burning coals and place them in a fireproof dish. Lay hay over the coals so that it begins to smoke immediately. Place the steak on top of the hay and cover it with another pan to allow the meat to rest and absorb the smoky flavour from the hay.
6. Slice the steak and drizzle the chimichurri over the top. Bon appétit!
By Chefbolle (@chefbolle)
Images and video credits Pablo Naert (@koldaq)
