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
- Crispy salad leaves
- Warm ciabatta to soak up the juices
- Pick the leaves of herbs from their stems and place on chopping board with the garlic and finely mince
- 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.
- Meanwhile, heat your Big Green Egg to 300°C
- Throw the steaks directly on the coals for 2.5 to 3 minutes with the lid closed
- 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!
- 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
- Serve with the remaining chimichurri on the side
- 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