beef

best chargrilled steak

servings
Serves 4

method

If you love your weekly steak, here's a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can't be beaten.

For the salsa verde:
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

Tie up the stalk ends of your bunch of thyme, place the leafy ends in a pestle and mortar and give it a good bash. This will remove the tasty leaves and leave you with what looks like a miniature broom. Put this to one side. Add your garlic, anchovy filet and lemon zest to the mortar. Bash to a paste and stir in your olive oil.

Your filet steaks should be about 2.5cm thick. Wrap a piece of bacon around each steak (this gives them a really good flavour) and secure loosely with a piece of string. Peel the mushroom skins off, which only takes a second and helps them absorb the marinade. Brush the steaks and mushrooms with some of your flavored thyme oil, keeping the rest for the cooking.

Try to become instinctive about cooking basic things like steaks and to understand heat, sizes and cuts of meat. Chefs test their meat by the way it looks and the resistance it gives when squeezed. Preheat your griddle pan or barbecue until really hot. I don't want to give you a specific time to cook them, as your steaks may be thicker or thinner than the ones I'm using. Whether using filets or sirloins, I cook mine for roughly 3 or 4 minutes each side and let them rest for a couple of minutes to give me a medium-cooked steak – you can do them for a little more or less time to your preference.

Season the meat on both sides and place on the griddle pan with your mushrooms. Turn every minute, and brush each time with your thyme oil brush. The mushrooms will be cooked after about 6 minutes and should be soft to the touch – cooking them this way means they don't go all soggy but they do have an intense meaty flavour. Once the beef is cooked to your liking, remove the string, divide the steaks between 4 warmed plates with your mushrooms, allow to rest for 2 minutes and put a big dollop of salsa verde over the top.

• from Jamie's Kitchen

ingredients

For the salsa verde
• 1½–2 cloves of garlic, peeled
• 1 small handful of capers
• 1 small handful of gherkins pickled in sweet vinegar
• 6 anchovy filets
• 2 large handfuls of flat-leaf parsley, leaves picked
• 1 bunch of fresh basil, leaves picked
• 1 handful of fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• sea salt and freshly ground black pepper

• 1 large bunch of fresh lemon thyme or thyme
• 1 clove of garlic
• 1 anchovy fillet
zest of 1 lemon
• 10 tablespoons extra virgin olive oil
• 4 x 225g filet steaks or sirloins
• 4 rashers of smoked streaky bacon
• 8 medium large Portobello or other flat mushroom
• sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by Mirov on Fri 05 Aug 2011 @ 18:32

Tried it. Lovely!!! Thanks :)

2. by NoRecipeRequired on Mon 25 Jul 2011 @ 01:23

Great dish hear, I make a simple steak with pesto sauce on the grill. But too many people think grilling is the only way to do a steak. Pan roasting http://tiny.cc/ame3r is a great option for cooking indoors.

3. by lenlyndelarosa on Sat 14 Nov 2009 @ 08:51

hi jaime, i've been watching ur show at travel and living and it really a big help for me to prepare good stuff. I love eating so i definitely love to cook also i want my boss to taste whatever i made and i also recieve a positive result based on the plate i served to them hehehe... it is always clean. It really feels good..... thanks and more power

4. by JUAN F RAMIREZ on Wed 01 Jul 2009 @ 18:54

HEEY JAMIE I WOULD LIKE TO KNOW WHERE TO SEE YOUR TV SHOW PROGRAM, I MEAN CHANNEL FOR COLOMBIA SOUTH AMERICA... THANKS

5. by Norwegian on Sun 21 Jun 2009 @ 22:46

MÃ¡rcia Costa : Europeans do eat red meat, like lamb, cattle and pork. We also eat meat from moose, deer and similar.
My personal favorite is lamb, because it is nearly always tender.

6. by jgjfgihsreo on Thu 04 Jun 2009 @ 16:33

WOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!! I LOVE YOU JAMIE

7. by menna on Wed 25 Mar 2009 @ 09:59

Dear Jamie,

i am girl from egypt , i watch your program on fatafeat channel (arabian Chanel )

i like your tips & like your show on the stage while u were making pizza & your show for the school programs .

& i wonder if you can support me with steaks with cheese i mean several tips especialy with blue cheese

i appreciate your help

8. by dhawal on Fri 27 Feb 2009 @ 10:29

hey jamie y do u call it salsa verde...i knw u r a grt chef...i love da recipes...but jus coz it has anchovies in it not necessarily it has to be a salsa verde.looks to me like modified gremolata...coz i was nvr taught nor i made salsa verde as u...spoils ma basics...whts right?

9. by pip on Sat 24 Jan 2009 @ 05:23

can you help me with making a good marinade or sauce for my grilled steak please?

10. by sue on Wed 15 Oct 2008 @ 10:48

Can someone please tell me how I season the meat? About how much salt and pepper? Then what do I do with it? Does it have to stay on the meat long before you start cooking the meat?
Thanks.

11. by hebbaI on Tue 07 Oct 2008 @ 22:23

well ive tried that it worked!!!butful....im from egypt where everyone eat meat...butfly and easily done:)

12. by Dwayne Thompson on Sat 04 Oct 2008 @ 02:22

Bonnie Stearn's steak recipe is much better and takes about 10 min.
Sorry Jamie, but that's the way I taste it.

13. by ian nicolson on Tue 23 Sep 2008 @ 07:24

ice cream take one tin of condensed milk 1 lt fresh cream an sugar to taste mix together an make sure the sugar is desoloved put in 1 pack of instant pud any flavor an mix well place in freezer an hey we have ice cream

14. by MÃ¡rcia Costa on Thu 17 Jul 2008 @ 21:10

Is my impression or the people in Europe don’t like red meat????
In Brazil is the most important meat. Everyone loves – Picanha, Filet and until second class of read meat. So that is the reason for you not teach or show how to cook it…?

15. by Dominic on Wed 09 Jul 2008 @ 20:55

I dont really like anchovies and i was wondering if i could make a different kind of paste for it

16. by Gabriel on Fri 04 Jul 2008 @ 16:13

The bacon is just to add flavor - not to eat with the steak. But I'd eat it after I take it off the steak anyway. Bacon does not belong in the garbage.

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