Three Delicious Ways to Complement your BBQ Steaks

On this blog our Head of Culinary Fran Martinez shares some delicious yet super simple ways in which we can complement and enhance our BBQ steaks this summer.

Chimichurri

Considered the holy grail in the South American Pampas, Chimichurri adds both complex flavour and a subtle spice to your favourite cut of steak from the barbecue.

Ingredients:

50g Parsley
10g Thyme
10g Rosemary
10g Oregano
½ Red chilli
½ White onion
1 tbsp of Salt
½ tbsp of Black pepper
100ml White vinegar
30ml Extra virgin olive oil
50ml Sunflower oil
50ml Water

Method:

You just need a chopping board and a little bowl. Simply finely chop all of your ingredients and then mix all ingredients together and let them do the magic themselves.

Tip: Chimichurri tastes better when it’s cold!

Garlic Smashed Potatoes

These Potatoes are incredibly fluffy on the inside, yet amazingly crisp on the outside. They make for the perfect side dish to accompany any meat.

Ingredients

300g New potatoes
8g Salt
2g Black pepper
2 Garlic cloves
2 Rosemary stems
50ml Olive oil

Method

In a large pot of boiling water, boil the potatoes until soft. Drain well, and then carefully flatten the potatoes over an oven tray, making sure to keep them intact (smashed but not falling apart). Top them with olive oil, finely sliced garlic and fresh thyme, and place into the oven for around 10 minutes at 240 degrees, after which they're ready to be served.

Piquillo Pepper Aioli

No alfresco dining is complete without aioli, especially Piquillo Pepper Aioli. Using only a handful of ingredients, this recipe is simple with marvellous results.

Ingredients

100ml Olive oil
200g Roasted Piquillo peppers (blended)
3g Salt
2g Black pepper
1 Egg
1 Garlic clove

Method

Add all the ingredients into a bowl. Using a handheld blender, start slowly blending from the bottom of the bowl, allowing the mixture to thicken. Halfway through, add the roasted piquillo peppers purée, and mix it in thoroughly with the blender. If you'd like to keep this in the fridge for a few days, add a few drops of lemon, which helps preserve the aioli.