Sharing Steak with Next level Salsa Verde Recipe – check out these great barbecue recipes
Recipe by DJ BBQ – Brand ambassador for Andrew Peace Wines. Andrew Peace Signature Shiraz, Signature Chardonnay and Unexpected Redare available at Co-op stores nationwide from RRP £5.50 – the perfect choice to elevate any summer foodie occasion.
For the steak
1 large steak – either a super thick ribeye, sirloin, rump (I’d recommend rump cap), bavette, or a thick fillet all work well!
Sea salt and cracked pepper
1 x can of anchovy fillets finely, chopped
Bulb of garlic
1 large handful of fresh flat leaf parsley, chopped
Handful of mint, chopped
Half a lemon, grilled
A big glug of sherry vinegar
A couple glugs of extra virgin olive oil
Sea salt to taste
Temperature probe – to ensure a perfectly cooked steak
- Set the grill up – indirect. A charcoal bed on one side and a no charcoal on the other to give you different temperature zones.
- Remove the steak out the fridge for at least an hour before grilling.
- Place the garlic bulb over the coals and get that thing roasting. Put the shallot just on the edge of the direct heat so it gets a nice roast and goes gooey, like the garlic. Place the sliced lemon next to the shallot.
- Cook for 30-60 minutes until squishy. Let them cool down.
- Create your Salsa Verde. Chop and squish your shallot, garlic and mix other Salsa Verde ingredients.
- Score the steak fat with a knife and sprinkle with salt.
- Place the steak on the farthest side of the grill. Away from any direct heat. Keep gently turning the steak so the whole steak gets some gentle heat. for 20-30 minutes and make sure the whole steak has had some gently heat.
- Probe the middle of your steak with the temperature probe –once it reads near 40c, build your crust.
- Bring the steak over to the direct side and flip and work each side of the steak, not just the two larger ones. Keep moving and building up a nice char(crust).
- Probe the middle and remove to the indirect side you’ve hit 50-52C
- Season with salt and pepper.
- Rest and slice against the grain into nice slabs for sharing. Spoon on some Salsa Verde, and then toast the cookout with a lovely glass of red – I’d recommend Andrew Peace Signature Shiraz as it works amazingly with BBQ meats