Name: Dirty Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 12oz Bone-in ribeye; 1 stalk Fresh Rosemary taken of the stalk; 2 stalks fresh Thyme taken off the stalk; Bunch of Flat Leaf Parsley; 1 Clove Garlic; I Anchovy fillet; 1 tsp Sea Salt; 1 tbsp Olive Oil

Dirty Steak

Prep Time20 min

Cook Time15 min

Total Time35 min

Yield2 Servings

Cooking Method

Direct

Ingredients

For the Steak

12oz Bone-in ribeye

For the Dirty Baste

1 stalk Fresh Rosemary taken of the stalk
2 stalks fresh Thyme taken off the stalk
Bunch of Flat Leaf Parsley
1 Clove Garlic
I Anchovy fillet
1 tsp Sea Salt
1 tbsp Olive Oil

Method

Blitz all the ingredients for the Dirty Baste together

You will need your grill loaded with red hot, quality lumpwood charcoal. Please do not use instant light or briquettes or lava rocks

Give the coals a blast of air to remove excess ash and ensure they are red hot. Place your steak directly on the coals, do not press or move, just leave it alone for 3 minutes. After 3 minutes flip the steaks, baste generously on the cooked side and cook for another 3 minutes. This will give you a rare dirty steak. If you want to ensure the steak is cooked how you like, use a digital thermometer probe.

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it more tender. Slice and serve drizzled with more of the dirty baste

Recipe from Marcus Bowden of Country Wood Smoke

Chimichurri Steak with a Coffee Rub

Prep Time20 min
Cook Time15 min
Total Time35 min
Yield2 Servings

Cooking Method
- Direct

Ingredients

For the Steak

12oz Bone-in ribeye

For the Coffee Rub

3 Tbs fresh, finely ground coffee
1 Tbs sea salt
1 Tbs freshly ground black pepper
1 Tbs Dark Brown Sugar

For the Chimichurri

Bunch of Parsley
1/2 tsp dried Oregano
1/2 tsp dried Tarragon
1 garlic cloves
1 shallot
1/2 tsp chilli flakes (you can add more if you like it hot)
2 1/2 Tbs olive oil
Juice of 1/2 Lemon
2 tsp red wine vinegar
salt and pepper

Method

Preparing the Chimichurri Steak

Place all the ingredients in a mini chopper and blitz. If it’s too thick add some water. Taste and adjust as necessary. I like mine sharp so sometimes add more lemon juice or red wine vinegar. This can be made the day before and will even keep in the fridge for up to a week. Making it in advance allows the flavours to come together.

Get a nice bone in Rib Eye. Last time I made this we injected it with some Quiet Man Whiskey don’t worry if you don’t have an injector it’s just as nice without.

Sprinkle with Coffee Rub and leave at room temperature for 20 minutes. This can be done whilst you light the BBQ. Set up the BBQ for direct heat and bring your coals to a high heat.

I like my steak medium rare so we usually BBQ it to an internal temperature of 140°F or 60°C medium would be 155°F or 65°C.

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it tenderer. Slice and serve drizzled with the Chimichurri. Serve with Bacon wrapped onion rings, portobello mushrooms or vine tomatoes all which can be cooked on the BBQ too.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Chimichurri Steak

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