Fernando Larroude’s Steak & Chimichurri
Cut of tapa the ancho (topside rib eye)
1 Spanish onion
1 red bell pepper
2 bunches of coriander
1 bunch of parsley
4 garlic cloves
Aji molido (chilli flakes)
Salt & pepper
Ask your local butcher for an aged cut of topside rib. It can be wet or dry but wet is best for a juicier steak.
Make sure there is plenty of marbling (fat) on the meat for maximum flavour.
Season with rock salt.
Put the steak on a hot grill and turn when clear juices appear on the surface and the bottom side of the steak on the grill begin to caramelise.
Once turned, grill the steak for half the amount of time you grilled the first side. Try five minutes on one side and three minutes on the other for a medium cook but it will depend on the size of the cut.
Serve immediately to keep the steak juicy and top with chimichurri rub.
Finely chop all the ingredients
Stir them in a serving bowl with the olive oil and sherry vinegar
Season to your taste. If you prefer a hotter sauce, add more aji molido, or if you want a sharper acidity, add some more vinegar.
Glaze the steak with chimichurri rub or marinade the meat in it before cooking
Mix Spanish onion, butter, sweetcorn, flour, roast pumpkin and sugar. Lightly blend so there are still chunks of corn and serve in a corn husk.