Best Chargrilled Steak Recipe

This Best Chargrilled Steak recipe is a juicy and tender dish, which is made with quality sirloin steak and a zesty salsa verde. It’s a restaurant-quality dish, perfect for a special occasion.

Best Chargrilled Steak 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 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 and 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 175g fillet steaks or sirloins
• 4 rashers of higher-welfare smoked streaky bacon
• 8 medium large Portobello or other flat mushroom
• sea salt and freshly ground black pepper

How To Make Best Chargrilled Steak

1. Make the salsa verde: Finely chop the garlic, capers, gherkins, anchovies, parsley, basil, and mint. Place them in a bowl, add the mustard and vinegar, then slowly stir in the 8 tablespoons of olive oil. Season with salt and pepper to taste.
2. Prepare the thyme oil: In a pestle and mortar, bash the thyme leaves, garlic, anchovy fillet, and lemon zest to a paste. Stir in the 10 tablespoons of olive oil. Use the leftover thyme stalks tied together as a basting brush.
3. Prep the steaks and mushrooms: Allow the steaks to come to room temperature. Wrap a slice of bacon around the edge of each steak and secure it with string. Peel the skins from the mushrooms. Brush the steaks and mushrooms with some of the flavored thyme oil.
4. Grill the steaks and mushrooms: Preheat a griddle pan or barbecue until very hot. Season the steaks on both sides. Place the steaks and mushrooms on the hot griddle. Cook the steaks for 3 to 4 minutes per side for medium, turning every minute and brushing with the thyme oil. The mushrooms will be cooked in about 6 minutes.
5. Rest and serve: Once the steaks are cooked to your liking, remove them from the pan and let them rest for a couple of minutes. Remove the string, and serve the steaks with the grilled mushrooms and a large dollop of salsa verde on top.

Recipe Tips

• How to get a perfect char? The key is to get your griddle pan or barbecue screaming hot before the steak goes on. This will create a beautiful crust on the outside while keeping the inside juicy.
• How do I know when my steak is done? The most accurate way is to use a meat thermometer (130-135°F for medium-rare). Alternatively, chefs often use the touch test: a medium-rare steak should have the same resistance as the fleshy part of your palm below your thumb.
• Why wrap the steak in bacon? The bacon adds a wonderful smoky flavor and, as the fat renders, it helps to keep the lean fillet or sirloin steak moist and juicy during cooking.
• Can I make the salsa verde ahead of time? Yes, the salsa verde can be made up to a day in advance and stored in an airtight container in the refrigerator. The flavors will have even more time to meld.

What To Serve With Chargrilled Steak

This impressive steak dinner is a centerpiece and pairs perfectly with classic sides.

• Roasted new potatoes or chunky chips
• Grilled asparagus or a simple green salad
• Crusty bread to mop up the juices

How To Store Chargrilled Steak

• Refrigerate: Store leftover cooked steak and the salsa verde in separate airtight containers in the refrigerator for up to 3 days. The steak is also delicious served cold and thinly sliced in a salad or sandwich.

Chargrilled Steak Nutrition Facts

• Serving Size: 1 steak with salsa verde
• Calories: 680 kcal
• Fat: 55g
• Carbohydrates: 5g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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