Grilled Côte De Boeuf with Chimichurri Dressing

Ingredients

• 20g duck fat
• 20g clarified butter/ghee
• 1 clove garlic, whole
• Sprig thyme
• Sprig rosemary
• 1kg côte de boeuf/cowboy steak
• Salt and freshly ground pink peppercorns
• 1 teaspoon coriander seeds, crushed
• 1⁄2 teaspoon chilli flakes

For the chimichurri dressing

• 50g fresh oregano
• 100g fresh parsley
• 1 shallot, finely diced
• 1 garlic clove
• 1⁄2 red chilli
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 10ml Sherry vinegar
• 100ml extra virgin olive oil

For the oven roasted tomatoes

• 500g plum tomatoes, cut in half, lengthways
• 20g salt
• 10g chives, finely chopped
• 10g flat leaf parsley, finely chopped
• 2 tablespoons olive oil

For the onion strings

• 1 large onion, finely sliced 50g flour

 

Directions

1. In a small saucepan, melt the duck fat and butter together over a low heat. Add the garlic clove, thyme and rosemary to the pan and heat very gently to allow the flavours to infuse for 15 minutes. Strain, discard the herbs and garlic and set aside. This is your glaze for the steak.
2. Next make the chimichurri dressing. Finely chop the herbs and combine with the shallots, garlic and chilli. Tip into a blender or food processor, add the spices, vinegar and oil and blitz for one minute until well combined. The mixture will not emulsify so you must whisk it again before serving.
3. Prepare the oven roast tomatoes a day ahead. Line a baking tray with foil and scatter over the salt. Toss the tomatoes with the chopped herbs and olive oil and lay on top of the salt. Place in avery low oven, 50°C or, for a gas oven, with only the pilot light lit, for eight hours or overnight.
4. For the onion strings, toss the onion with the flour then shake off any excess. Set aside to deep-fry while your steak is resting.
5. Prepare your barbecue by getting the coals nice and hot. Take the steak from the fridge and allow to come to room temperature (about 30-40 minutes before you plan to grill it). Season well and brush with the glaze. You may need to melt the glaze again if it has set.
6. Place the steak on the hottest part of the grill, for five minutes each side. Move the steak to a cooler side of the grill and close the lid, if you have one, if not, cover with foil. Cook, covered, for five to seven minutes, then flip over and grill the other side for another five to seven minutes. You can use an inexpensive meat thermometer to probe the meat. For medium rare, it should read 50°C/122°F
7. 7 Take off the heat, cover and rest for 15 minutes (the internal temperature will rise to 55°C/131°F). This gives time for the proteins to relax. If you do not rest the meat all the juice will run out when you slice it. While the steak is resting, deep-fry the onion strings until crispy and golden and place the roasted tomatoes in foil to reheat on the barbecue.
8. 8 Slice the steak and serve with the onion strings and the chimichurri dressing on the side.

Recipe courtesy of Asador Restaurant

Tips

Buy good charcoal or lumpwood