On the Coals T-Bone Steak with Chimichurri & BBQ Salad by Tommy Banks | Recipe by sousvidetools.com

On the Coals T-Bone Steak with Chimichurri & BBQ Salad by Tommy Banks

SERVES: 2

Ingredients

For the Steak:

1 thick-cut T-bone (600–800g)
Sea salt & cracked black pepper
Olive oil

For the Chimichurri:

1 small bunch flat-leaf parsley
3 garlic cloves
1 red chili (mild)
1 tsp dried oregano
2 tbsp red wine vinegar
100ml olive oil
Salt and black pepper

For the BBQ Salad skewers:

1 red and green peppers sliced
1 red onion, cut into wedges
1 courgette, sliced
6 cherry tomatoes
1 tbsp olive oil
1 tsp smoked paprika
Hen of the woods mushrooms
Salt and pepper

Equipment

Medium Wide Kasai Konro Grill with Stainless Steel Frame V2

Method

In On the Coals: T-Bone Steak with Chimichurri & BBQ Salad, Tommy Banks captures the essence of outdoor cooking – bold, rustic, and irresistibly vibrant. The dish celebrates the perfect marriage of flame and flavour, where a beautifully marbled T-bone steak meets the searing heat of the coals, developing a smoky crust that locks in tenderness and depth.

Method

Prepare Chimichurri: Finely chop parsley, chili, and garlic. Mix with oregano, vinegar, and olive oil. Season and let sit for at least 30 minutes.

Grill the Steak on the Asado: Rub steak with olive oil and season generously. Grill on the Kasai over hot coals for 3–4 minutes each side (for medium-rare). Baste with some of the Chimichurri for extra flavour. Rest 10 minutes before slicing.

BBQ Salad: Toss vegetables in olive oil, smoked paprika, salt, and pepper. Put on the Kasai skewers, then using the Epto attachments grill until charred and tender. Mix all vegetables, and dress with a splash of olive oil and vinegar and left over juices from the grills drip tray.

To Serve: Slice the T-bone across the grain, drizzle with Chimichurri, and serve with the warm BBQ salad alongside.