BBQ Steak Recipe with Salsa Verde
1 large steak – either super thick rib eye, sirloin, rump steak (I would recommend rump steak), flank steak or thick tenderloin, all works well!
Sea salt and crushed pepper
1 x can of finely chopped anchovy fillets
1 large handful of fresh flat-leaf parsley, chopped
A big sip of sherry vinegar
A few sips of extra virgin olive oil
Temperature probe – to ensure a perfectly cooked steak
Install the grill – indirect. A coal bed on one side and a coal step on the other to give you different temperature zones.
Take the steak out of the refrigerator for at least an hour before grilling it.
Place the bulb of garlic on the embers and roast this thing. Place the shallot just on the edge of the direct heat so that it is well roasted and becomes sticky, like garlic. Place the sliced lemon next to the shallot.
Bake for 30 to 60 minutes until spongy. Let them cool.
Create your Salsa Verde. Chop and mash your shallot, garlic and mix the other ingredients of the Salsa Verde.
Mark the steak fat with a knife and sprinkle with salt.
Place the steak on the far side of the grill. Sheltered from any direct heat. Continue to gently turn the steak so that the entire steak receives a gentle heat. for 20-30 minutes and make sure the entire steak has been lightly heated.
Probe the middle of your steak with the temperature probe – once it reads near 40 ° C, build your crust.
Bring the steak to the direct side and flip and work each side of the steak, not just the larger two. Keep moving and building a nice crust.
Probe the middle and remove from the indirect side that you have reached 50-52C
Season with salt and pepper.
Rest and cut against the current into beautiful patties to share. Pour in some salsa verde, then grill the barbecue with a nice glass of red – I would recommend Andrew Peace Signature Shiraz as it works wonderfully with barbecue meats.