BBQ vacio steak, new potato salpicão, collard greens and cassava, green chilli chimichurri with salsa criolla and coarse sea salt.

Steve Connell

Steve Connell

15th June 2016

BBQ vacio steak, new potato salpicão, collard greens and cassava, green chilli chimichurri with salsa criolla and coarse sea salt.

BBQ vacio steak, new potato salpicão, collard greens and cassava, green chilli chimichurri with salsa criolla and coarse sea salt.

Ingredients

  • Serves 10 For the Grilled Vacio Steak 2 beef onglet steaks (ask you butcher to trim off any sinewy bits)
  • For the marinade 4 tbsp rock salt 1 tbsp cracked white pepper 2 garlic cloves 1 tbsp Dijon mustard 2 sprigs of rosemary 1/2 cup olive oil For the Chimichurri 1 bunch of parsley 1 bunch of coriander 1 head smoked garlic
  • 3 green Jalapeno peppers 1 pinch of white pepper 20g shiro miso paste 1/2 cup extra virgin olive oil
  • For the Collard Greens Farofa 300g coarse manioc flour 1 sliced white onion 1/3 sliced savoy cabbage 2 free range eggs 1 bunch spring onion, finely sliced
  • Olive oil Salt and pepper For the New Potato Slaw (salpicão)
  • 1.5 kg new potatoes 2 finely sliced red onions 1 finely sliced yellow pepper 1 finely sliced carrot Zest of one orange 1/2 bunch of parsley, finely chopped 1 cup mayonnaise 2 blood oranges, segmented Watercress to garnish

Method

Method
Light the barbecue with a mix of lump wood and wood chips.
Combine all the ingredients for the marinade in a bowl and rub over the steak. Leave it marinate for at least 30 minutes.
In the meantime, start boiling the new potatoes in salted water and leave to simmer for about 30 minutes.
Combine all the ingredients for the Chimichurri in a blender, blitz on high speed, taste and reserve.
For the Farofa, gently sweat the onions and cabbage in a frying pan, add the manioc flour and let it toast briefly, crack the eggs into the same pan and scramble with the rest of the mixture. Finish with sliced spring onions, salt and pepper.
When the new potatoes are cooked, drain and add the orange zest, leave them to cool down slightly before adding the rest of the ingredients and mix together in a large bowl.
When the barbecue fire is ready remove any excess marinade off the steak fillets and, on a medium heat, grill both sides until medium rare (approximately 3 - 4 minutes each side).
Let the fillets rest for a couple of minutes, add a sprinkle of Maldon salt, carve, plate and serve with all the garnishes.