Beef

Reverse Seared Steak with Chimichurri Sauce and Smashed Potatoes

INGREDIENTS
  1. 1 each Ribeye Steak
  2. 300 g Parboiled New Potatoes
  3. 50 g Butter
  4. 75 g Fresh parsley
  5. 30 g Fresh oregano
  6. 2 each Garlic Cloves
  7. 1 each Shallot Onion
  8. 1 each Red Chilli
  9. 4 tbsp Red Wine Vinegar
  10. 2 tbsp Lemon Juice
  11. 6 tbsp Olive Oil
METHOD
  1. STEP 1
    Add all the sauce ingredients in a food processor or chop by hand and mix in a bowl.
  2. STEP 2
    Setup your BBQ for indirect cooking.
  3. STEP 3
    Stabilize your BBQ at 120-135C and put on the Steak then hold on tight (or just relax) until the meat has an internal of 50C.
  4. STEP 4
    Remove the meat from the grill and allow it to rest.
  5. STEP 5
    Reconfigure the BBQ for direct cooking.
  6. STEP 6
    Position a Cast Iron Reversible Griddle on the bbq for your potatoes and bring the temperature up to around 260C.
  7. STEP 7
    Add your parboiled potatoes with some butter or goose fat and a little seasoning and smash them (squash them).
  8. STEP 8
    Finally sear your steak over this high temperature for around 1 minute each side to create the perfect bark!
  9. STEP 9
    Serve with a drizzle of the Chimichurri Sauce.
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Serves 4
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