Juicy beef steak barbecue made with homemade chimichurri and lime sauce!
Barbecue season has officially started and every time the sun shines a little, everyone is out for a barbecue! And then it starts raining, so we continue with our barbecues under the umbrellas because we don’t mind rain, and that’s typical British barbecue weather anyways and we love it! In fact, this week is National BBQ week in the UK (29th May – 4th June), and I have 2 barbecues scheduled for this week!
According to nationalbbqweek.co.uk, BBQ is now UK’s no.1 summer home leisure activity, with two-in-three households now owning a BBQ grill! Which made me think that I need to share more BBQ recipes on my blog this season, so keep checking back as many more will be added this month.
Today’s recipe is juicy British beef steaks served with the Argentinian Chimichurri sauce. If you’re wondering what is chimichurri, it’s an Argentinian uncooked sauce, usually prepared to use with grilled meat. There are two different versions, a green one and a red one. This is the green version, as for the red version tomato and red bell pepper are added.
To make a good chimuchurri sauce, you will need onions, garlic, parsley, oregano, mint, lime juice, olive oil, vinegar, red hot chilli flakes, ground black pepper and salt. I blitz all the ingredients in a food processor until it reaches a saucy consistency. Using mint is optional, but I like the fresh taste that it adds to the meat, you could also add cilantro, rosemary, and even bay leaves if you like.
I then cook the steaks over the grill, or even in a frying pan. To make sure that the steaks are cooked to the desired stage, I always use my Thermapen to check the doneness. In fact, I always use my Thermapen when cooking any kind of meat. So it doesn’t matter if I’m cooking meat in a barbecue or an oven or even over the stove. I still check the temperature of the centre of the meat to know if it’s cooked enough or not. I would hate it if I cook something, and the meat turns out undercooked or overcooked. So to avoid this and stay on the safe side, always check the temperature! Also keep in mind that when removing the meat from the grill/pan, it will keep cooking for a few more minutes.
I served these barbecued beef steaks with a spicy bean rice, but they’re also great when served with some chips on the side!
Beef Steak Barbecue in Chimichurri Marinade
- 2 125g beef steaks (rib eye or sirloin steaks)
- 1/4 cup parsley roughly chopped
- 1 tsp oregano chopped
- 1 tsp mint leaves chopped
- 1/2 onion roughly chopped
- 2 cloves of garlic
- 1/2 tsp red chilli flakes
- 2 tbsp olive oil
- 1 tbsp white or red vinegar
- 1 tbsp lime juice
- ground black pepper & salt
- To make Chimichurri sauce, blitz all sauce ingredients in a food processor until it reaches a saucy consistency. Set aside.
- To grill/BBQ the steaks, cook the steaks over preheated and lightly greased rack set over glowing coals or a preheated gas barbecue. Turn once, let it cook then check temperature using Thermapen. In the centre of the steak, temperature should reach 52c (125f) for rare, 63c (145f) for medium well, and 71c (160f) for well done.
- Let steaks rest for 2-3 minutes, then spoon over the sauce and serve.
Now I’m going to tell you more about the thermometer that I use, the Thermapen Mk4 (mine is red!).
- It’s the world’s quickest thermometer, it actually gives you an accurate reading in just 3 seconds!
- It’s waterproof. So no need to worry about working with it in your busy kitchen, or even outdoors when it’s raining.
- The display automatically rotates to make it easier for you to read the temperature.
- It comes with an intelligent backlight that automatically activates when it’s in a dark environment.
- Motion sensor works in a smart way which means that the thermometer sleeps when you put it down, and activates again when you pick it up.
- It measures temperature over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F).
- It comes in 10 different colours, mine is red!
I find it really important to use this thermometer when cooking meat. Before getting it I used to try and guess if the food was cooked through or not, and often I got overcooked or undercooked meat. Getting this Thermapen has changed this, and made cooking much easier.
Thermapen Mk4 retails for £60, you can order yours today from www.thermapen.co.uk
This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own