11 inch thick ribeye steak, (big enough to share).
350g potatoes, parboiled
Butter or duck fat
FOR THE SAUCE:
1 bunch fresh parsley
ó bunch fresh oregano
2 garlic cloves
1 red chilli
4 tbsp red wine vinegar
2 tbsp lemon juice
6 tbsp olive oil
1 Add all the sauce ingredients in a food processor or chop by hand and mix in a bowl. Set aside.
2 Set up your barbecue for indirect cooking.
3 Stabilise your barbecue at 120-135°C and put on the steak then hold on tight (or just relax) until the meat has an internal temperature of 50°C. (If your barbecue doesn’t allow for indirect cooking, you can put the steak in the oven instead). This will usually take around 10-15 minutes.
4 Remove the meat from the grill and allow it to rest.
5 Recongure the barbecue for direct cooking.
6 Position a cast iron reversible griddle on the barbecue for your potatoes and bring the temperature up to around 260°C.
7 Add your parboiled potatoes with some butter or goose fat and a little seasoning and smash them (squash them).
8 Finally sear your steak over this high temperature for around 1 minute each side to create the perfect bark!
9 Serve with a drizzle of the chimichurri sauce.
Recipe by Kamado Joe