Prime Grilled Steaks with Smoked Chimichurri and Crispy Herb Bread

Ingredients

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  • Lane’s Prime Seasoning, as needed

  • 2 BBQ steaks, such as ribeye, striploin or rump

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  • ½ loaf crusty bread

  • 3 tbsp olive oil

  • 1 tsp dried oregano

  • Salt, to taste

  • Black pepper, to taste

  • Smoked Chimichurri

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  • 1 bunch fresh parsley

  • 6 garlic cloves

  • 125ml olive oil

  • 2 tbsp red wine vinegar

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp chilli flakes

  • 1 small piece of hot charcoa

Directions

  1. Remove the steaks from the fridge approximately 20 – 30 minutes before cooking. Pat them dry with paper towel, then season generously on both sides with Lane’s Prime Seasoning.

  2. Mix the olive oil, oregano, salt and pepper together in a small bowl. Slice the bread into smaller pieces and brush or spoon the mixture generously over each slice.

  3. Place the bread onto a lined baking tray and cook at 180°C for 10 – 15 minutes , or until golden and crunchy.

  4. Finely chop the parsley and garlic, then combine them in a heatproof bowl or jar with the olive oil, red wine vinegar, salt, black pepper and chilli flakes.

  5. Place a small piece of hot charcoal into a separate small heatproof dish beside the chimichurri. Add a small drizzle of oil to the charcoal, then immediately cover the container for approximately 2 minutes to trap the smoke. Remove the charcoal before serving and stir the chimichurri well.

  6. Preheat the BBQ or grill over high heat. Place the steaks directly over the heat and cook for approximately 3 – 4 minutes per side , depending on their thickness and your preferred level of doneness.

  7. Remove the steaks once they reach approximately 52 – 54°C for medium – rare or 57 – 60°C for medium . Allow them to rest for 5 – 10 minutes before slicing against the grain.

  8. Spoon the smoked chimichurri over the sliced steaks and serve with the crispy herb bread.

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