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    Heston’s Ultimate barbecued steak with South American sauces

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    Heston’s Ultimate barbecued steak with South American sauces



    For the chimichurri:
    50g red jalapenos or large red chillies
    30g white wine vinegar
    30g mint leaves
    10g coriander leaves
    10g basil leaves            
    20g tarragon leaves
    60g flat leaf parsley          
    5g cloves garlic, peeled
    6g salt
    Pinch of freshly ground black pepper
    120g olive oil 

    For the guasacaca:
    50g white onions, peeled and chopped  
    230g green peppers, deseeded and roughly chopped      
    10g garlic cloves, peeled and chopped
    30g parsley leaves
    80g white wine vinegar                
    20g coriander leaves
    6g salt
    Pinch of black pepper
    200g olive oil      
    3 ripe avocados, peeled and stoned



    1. Preheat the barbecue until it is very hot. Season the steak on both sides.

    2. Cook the steak, flipping it every 15 seconds. A 2cm steak will take about 2 minutes to reach medium-rare.

    3. Towards the end of cooking, use a digital probe to monitor how close the meat is to readiness. (You can see below the temperatures at which meat is bleu, rare, medium-rare, etc.) Insert the probe into the thickest part of the flesh and make sure you don’t push right through to the base of the pan. You’ll need to take the meat out of the pan about 5 degrees before it reaches the exact temperature you want: the steak will carry on cooking after it’s removed.

    4. Rest the meat for 5 minutes before serving. This allows residual heat to finish the cooking, and lets the fibres relax, so that they hold on to more of their juices. Do this resting on a rack set over a plate: if you place the steak on to a hard flat surface, the heat can’t escape from the underside and so might overcook it.

    5. While the steak is resting, make the sauces. For the chimichurri, combine all of the ingredients in the jug of a blender and blitz until smooth. Place in an airtight container and place in the fridge until needed. For the guasacaca, combine all the ingredients together in the jug of a blender or food processor and blitz until smooth. Transfer to an airtight container until needed.

    6. Cut the steak into slices if you want, and season with salt and freshly ground black pepper. Serve with the South American sauces.

    45ºC (bleu), 50ºC (rare), 55ºC (medium-rare), 60ºC (medium) and 70ºC (well done).

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