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Woodfired Steak with Chimichurri Sauce

Woodfired Steak with Chimichurri Sauce – a delicious way of eating your steak, definitely one of our favourites. Skirt steak is a hard working muscle, usually used for slow-cooking or Cornish pasties but if you marinate it for a while and then cook it real quick, it’s a great surprise – full bodied and flavoured and standing up well to the punchy chimichurri sauce. We’re using the heat of the oven but also using it like a barbeque by cooking over embers. Do give it a go, we don’t think you’ll be unhappy – check out this week’s video here!

Woodfired Steak with Chimichurri Sauce – Ingredients

1 piece skirt steak, about 500g

1tbsp red wine vinegar

2tbsp olive oil

Salt and pepper

1 red onion, peeled and finely chopped

5 cloves garlic,  peeled and crushed

1tbsp dried oregano

1/2 tsp dried chilli flakes – more if you like it hotter!

1tsp hot smoked paprika

Juice of 1 lime

Another tbsp red wine vinegar

Large handful fresh herbs, chopped – parsley, coriander, oregano, thyme

another 100ml olive oil

Woodfired Steak with Chimichurri Sauce

Woodfired Steak with Chimichurri Sauce – Oven State

3 Mississippi

Door off

Tuscan grill over a bed of embers

Woodfired steak with chimichurri sauce

Woodfired Steak with Chimichurri Sauce – Method

  1. Make the sauce by mixing the onion, garlic, dried oregano, chilli flakes and hot smoked paprika with 1 1/2 tsp salt, 1tbsp red wine vinegar and the juice of the lime. Mix well and let this stand for a good couple of hours if you have time.
  2. Once the sauce base has stood and marinated, mix in the fresh herbs and the 100ml olive oil. This is your punchy chimichurri sauce.
  3. Cut the steak in half and bash to get an even thickness with something solid – we used a pestle but a rolling pin will work or a steak hammer. Rub the steaks on both side with a little oil, some salt and pepper and 1tbsp red wine vinegar. Leave the steaks to marinate for 30 minutes or so.
  4. Make a fire with some dry hard wood – we used some pieces of super dry oak – and put the Tuscan Grill over the flames to heat up.
  5. Let the flames burn down so you are left with a good bed of embers and when the grill is hot brush it with a little olive oil – we use a brush made with a few sprigs of fresh rosemary tied together. Don’t use a pastry brush as it will disappear in the heat!
  6. Dry the steaks with a piece of kitchen paper and slap them on the oiled grill. Cook for a minute or so on each side until the steaks are no more than medium rare. Take them off the grill, put them on a clean chopping board and let them rest for 4-5 minutes.
  7. Slice the steak across the grain and serve at once with the chimichurri sauce.

Woodfired Steak with Chimichurri Sauce – Alternatives

Try different cuts of steak – rump, ribeye, sirloin all work well.

Mix up the fresh herbs you put in the chimichurri sauce – we use whatever is growing well in the garden.

Serve the steaks in some pitta pockets or with some crunchy hasselback potatoes.