Best chargrilled steak

Chargrilled Steak

Serves 4

  • 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 fillets

  • 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

  • freshly ground black pepper

  • For the steak

  • 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 175 g quality fillet or sirloin steaks

  • 4 rashers higher-welfare smoked streaky bacon

  • 8 medium large Portobello or other flat mushroom

  • sea salt

  • freshly ground black pepper

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 flavours 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 fillet and lemon zest to the mortar. Bash to a paste and stir in your olive oil.



Your fillet 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 flavoured 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 fillets 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.

Nutritional Information

Best chargrilled steak

Wrapped in bacon with mushrooms and homemade salsa verde

More Mains recipes >
0 foodies cooked this
This posh steak recipe takes the flavours to the next level and looks really impressive
Serves 4
40m (plus resting time)
Not too tricky
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 flavours 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 fillet and lemon zest to the mortar. Bash to a paste and stir in your olive oil.

Your fillet 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 flavoured 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 fillets 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 604 30%
  • Carbs 5.9g 3%
  • Sugar 2.7g 3%
  • Fat 45.3g 65%
  • Saturates 9.9g 50%
  • Protein 41.5g 92%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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