Serves 2
Equipment: Barbecue (optional)
Ingredients
1 T-Bone Hunts Premium Beef Steak, around 2-3cm thick
2 large potatoes
1 tsp olive oil
½ tsp dried oregano
2 red peppers
1 tbsp extra virgin olive oil
2 tsp sherry vinegar(or balsamic)
Chimichurri:
1 small shallot, roughly chopped
1 garlic clove, crushed or finely grated into a paste
1 red chilli
1 tbsp dried oregano
2 handfuls flat-leaf parsley leaves
1 handful coriander leaves
100ml olive oil
50ml red wine vinegar
1 squeeze lemon juice
Salt and pepper
Method:
1 Season the steak generously with salt and pepper on both sides, then leave out of the fridge to come to room temperature. Cut the potatoes into wedges, then put in a bowl and cover with cold water to rinse off the starch and get crispy chips. Drain then dry the potatoes with a clean tea towel. Return to the bowl and toss with a drizzle of olive oil, salt, pepper and dried oregano. Cook at 200ºC in the airfryer or 200ºC/gas 6 in the oven for 30-40 minutes until crisp and golden, shaking and turning them half way through.
2 If using a barbecue, place the peppers on the grill whilst the coals are still flaming and turn until blackened on each side - if not you can char them directly on the flame of a gas hob or under a hob grill. When blackened all over, transfer to a bowl and cover- this will help the skins peel away. Once cooled, peel away the skin and seeds then place in a bowl and season with salt, pepper, and drizzle with extra virgin olive oil and sherry vinegar.
3 To make the chimichurri, chop the ingredients then mix together and season with salt and pepper.
4 Cook the steak on the barbecue at a high temperature (the coals should be glowing orange) or in a smoking hot pan with a dash of oil. Cook for 2 minutes each side over a medium-high heat to get nice colour, then finish in the oven at 200ºC/gas 6 for 4-5 minutes. If cooking it on the barbecue, move to the edge to get a slightly cooler temperature and turn the steak regularly to avoid over colouring on either side. Leave to rest in a warm place for 10 minutes before slicing off the bone. To slice, use a very sharp knife and follow round the side of the bone to remove the sirloin (the bigger piece) and the fillet (the smaller piece). Remember to always cut against the grain, which won’t necessarily be the same on both pieces.
5 Arrange on a platter and sprinkle with flaky salt, then drizzle generously with the chimichurri. Serve up with the chips and marinated roasted peppers.
