Father's Day Barbecue Chimichurri Steak with Hasselback Potatoes

This is a great meal for a celebration, and one I know my Dad loves, so here is my steak and chimichurri to celebrate Father’s Day.

This steak is slathered in a fiery yet fresh sauce made with parsley, garlic, chili and oil, served with impressive crispy roasted Hasselback potatoes. This is a a super tasty, hearty meal that goes equally well with a good bottle of red wine or a crisp cold beer, perfect to spoil him this father's day.

Kitchen tools required:

• Cole & Mason Granite Pestle and Mortar,
• Cole and Mason Ashden Herb Chopper
• Cole & Mason Derwent Salt and Pepper mills
• Cole & Mason Saunderton Herb Shaker

Ingredients for the Chimichurri

• 1 bunch of roughly chopped parsley (about 60g)
• 30g of roughly chopped cilantro
• 2-4 cloves of peeled garlic (depending on how strong you like it)
• 3 tbs of red wine vinegar
• The juice of 1/2 a lime (you can add the other half at the end if you like it with more zing)
• 1/2-1 red chili (if you don’t like it too spicy remove the seeds)
• 1 tbs of dried oregano
• 175 ml of olive oil
• Salt & pepper to taste

Ingredients for the Hasselback potatoes

• 16 small potatoes (charlotte variety work well but small King Edwards or maris pipers are also great),
• 50g butter
• 1-2 garlic cloves
• Olive oil
• Salt & pepper

Ingredients for the Steak

• 3-4 steaks depending on size (you should have 250g-300g per person)
• 1 tbs of olive oil
• Plenty of sea salt

Method:

1. Preheat oven to 220 degrees.
2. Add the garlic to the Cole & Mason pestle and mortar and pound until fine, then add the chili and repeat.
3. Next, in small batches, add the parsley and cilantro so as not to overload the mortar and pound with the pestle until everything becomes a smooth paste - you will need to use a bit of elbow grease for this one.
4. Add in the wet ingredients, the dried oregano and a good pinch of salt. Place in fridge for at least an hour, then taste, it may need more salt, vinegar or lime depending on your preference.
5. To prepare the Hasselback potatoes, I have a little trick to share: take two chopsticks and arrange in horizontal parallel lines, roughly 3cm apart. Place your potato onto them and slice finely - the chopsticks will stop the knife cutting through to your chopping board, keeping the potato intact. Try to get as many fine slices through the potato - this will ensure a nice crispy finish.
6. Place in a roasting tin and drizzle olive oil over the potatoes and season with salt and pepper. Add a small knob of butter to the sliced side of the potatoes for extra crispness, and roast in the oven for 35 minutes.
7. Fire up your barbecue until searingly hot or place your pan on the hob and heat it up until it starts to smoke.
8. Either brush or rub the oil into the steaks and season with lots of salt and then gently place on grill or the pan and cook for three to three and a half minutes on each side for a medium cooked steak, reduce or increase depending on how you like you meat cooked.
9. It is important to rest the steaks. Place them on a plate and brush with the chimichurri, this lets them relax and become soft and tender and also gives extra flavour
10. Slice the steaks, arrange on serving platter and drizzle with more of the chimichurri, serve with the crispy hasselback potatoes.

Tips:

Choose steaks as thick as possible (1 1/2-2 inches thick). I like to mix it up with lean and fatty cuts so there’s something for everyone.

The chimichurri can be made a day in advance for a deeper flavor.