Coal-Seared Steak with Smoky Chimichurri

Don't be worried about your steak sticking as it cooks directly on the coals. Once the surface caramelizes, it'll be very easy to flip
Coal-Seared Steak with Smoky Chimichurri
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Coal-Seared Steak with Smoky Chimichurri
September 11, 2019
Preparation Time 10 minutes
Cooking Time 15 minutes, plus resting time
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 green chilli
¼ onion, peeled
4 tbsp white grape vinegar
1 tsp spinneysFOOD Salt
2 large garlic cloves, crushed
30g spinneysFOOD Fresh Parsley, finely chopped
30g spinneysFOOD Fresh Coriander, finely chopped
10g spinneysFOOD Fresh Oregano, finely chopped
125ml extra virgin-olive oil
2 tsp spinneysFOOD Honey
4 x 200g thick-cut steaks (3-4cm thick), at room temperature
spinneysFOOD Salt, for seasoning
spinneysFOOD Black Pepper, freshly ground, for seasoning


  • 1

    To make the chimichurri, place the whole chilli and onion on a BBQ grill over medium-hot coals and chargrill until soft – about 5 minutes.

  • 2

    Chop the onion and chilli very finely and put it in a bowl with the salt, red grape vinegar, garlic, herbs, olive oil and honey. Season well.

  • 3

    For the steak, prepare a BBQ with charcoal or wood and allow the fire to burn out until you have medium-hot coals.

  • 4

    Season the steak well on both sides then place them directly onto the medium-hot coals.

  • 5

    Cook for 2 minutes on one side (don’t worry if the coals stick to the meat, they will release once the meat has caramelised), then flip over and cook for another 2 minutes for medium-rare.

  • 6

    Remove from the heat, cover with foil and allow the steak to rest for 5 minutes. The internal temperature should be 55°C.


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