Chef Tom Hunt shares his organic barbeque steak recipe as part of the Soil Association’s Better BBQ campaign.
So you’ve dusted off your barbeque and have your tongs at the ready but what about your meat? Try sourcing organic meat that is free from GM ingredients and artificial preservatives and see if you can enjoy a fuller, tastier, barbequed meat experience. If you can’t bear to be away from your grill for long, ordering your meat in could be an option. The Well Hung Meat Company is a good place to look for quality, dry-aged organic meat that is butchered to order and delivered straight to your door.
The recipe: Organic bavette (skirt) steak with chimichurri sauce
Serves four as a main course or many as a snack
800g strip of bavette steak
For the chimichurri
40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 clove garlic, crushed
Pinch dried chilli flakes
8 tbsp extra virgin olive oil
3 tbsp red wine vinegar
Salt and pepper
Chimichurri gets better with age so make it in advance. Mix all the ingredients together and put to one side to allow the flavours to mellow.
- Season the steak with plenty of salt and rub well with light olive oil, up to three days before cooking
- Light your barbeque using plenty of coals. Wait until the coals are white-hot before spreading them out evenly
- Place the steak on the grill and allow it to colour and slightly char on one side for about 3-4 minutes, then flip over and repeat
- If you like your steak rare, you should remove it from the direct heat now and allow it to rest for at least 5 minutes. If you like your steak medium then turn it twice more and cook for a further minute on each side before resting it. If you like your steak well-done, butterfly-cut it into thinner pieces beforehand for quick cooking
- Once rested, slice the bavette across the grain and serve smothered in chimichurri sauce
Store any leftovers in the fridge and consume the cooked meat and chimichurri within four days.