Justin's Dirty Chimichurri Steaks

This recipe is inspired Inspired by our friend Nic at Big Green Egg, and employs a cooking method used by several Michelin-starred chefs using the Big Green Egg. You’ll probably never want to cook a steak in any other way again. 


For the beef:

  • 2 rib eyes, 2-3cm thick

For the chimichurri:

  • 1 small bunch (28g) flat leaf parsley
  • 1 small bunch (15g) fresh oregano
  • 2 cloves garlic, crushed
  • 1 shallot, finely minced
  • 1/2 to 1 tsp red chilli flakes
  • 100ml olive oil
  • juice of 1/2 lemon
  • 2 tsp red wine vinegar
  • sea salt & freshly ground pepper

To serve:

  • Crispy salad leaves
  • Warm ciabatta to soak up the juices




  1. Pick the leaves of herbs from their stems and place on chopping board with the garlic and finely mince
  2. Place herbs, garlic and shallot in a bowl; add chilli flakes, olive oil, lemon juice, vinegar and mix well; season with some salt and pepper and leave to stand for at least one hour.
  3. Meanwhile, heat your Big Green Egg to 300°C
  4. Throw the steaks directly on the coals for 2.5 to 3 minutes with the lid closed
  5. Do not put anything on the steaks and remember to burp the Egg before fully opening it. Cooking directly on the coals is what gives these steaks their name - Dirty Steaks!
  6. Remove steaks and place them on a warm plate which has been brushed with a coating of the chimichurri; cover with foil and let rest for 5 minutes
  7. Serve with the remaining chimichurri on the side


BK Tips

  • Serve this with salad and crispy, warm Ciabatta to soak up all the juices
  • To cook steak this way you must do it on lump wood charcoal with zero-added chemicals; never use briquettes or cheaper lump wood which contain chemicals