Ingredients
- 4 green chillis, whole
- 3 shallots, whole, just with root removed
- Handful fresh coriander
- Handful fresh oregano
- 3 garlic cloves
- 2tbs olive oil
- Juice and zest of 1 lime
- 1tsp Tabasco
- Sea salt
- 500g approx piece of bavette/skirt steak
- 1tbs olive oil
- Sea salt & black pepper
- Start by getting your barbecue to a high heat. To make the chimichurri, place the whole green chillis and whole shallots on the barbecue and cook for five minutes on a high heat until nicely blackened and charred all over. Then, remove them from the barbecue and place them on a plate. Cover with cling film or a cloth and leave them to sweat for five minutes.
- Then place the charred chillis and shallots in a blender and add the coriander, oregano, garlic, olive oil, lime juice and zest, Tabasco and a decent sprinkling of salt and blend to a paste. Set aside.
- Keeping the barbecue on a high heat, season the steak with olive oil, salt and pepper and place on the grill. Cook for four to five minutes on each side on a high heat, until nicely charred, then remove from the barbecue and allow to rest for 10 minutes.
- Slice the steak, making sure to slice against the grain, and place on a serving plate. Finish with a few spoons of the charred chilli chimichurri.
