Experience a light summer BBQ with Phil Yeomans' Steak Tagliata with Chimichurri. Quality sirloin grilled to perfection, topped with parmesan, rocket, and a tangy chimichurri sauce.

Ingredients

Per serving

1 quality 226g sirloin from local butcher

4 sweet mini peppers

10 peelings of parmesan

A handful of rocket

Olive oil

Chimichurri

1 shallot, finely diced

1 red chilli, finely diced

1 garlic clove, chopped

3 tbsp red wine vinegar

½ tsp salt

50g coriander

50g parsley

15g tarragon

Pepper, to taste

150ml olive oil

Method

1. Set your BBQ up with an indirect heat set up – I use two charcoal baskets set to one side, leaving the other side indirect away from your baskets. Use a good quality charcoal.

2. Using a chimney starter, light your charcoal. When ready (about 15 minutes) add to your baskets and set your grill up; always place the lid on with vents wide open. You want to preheat the grill up to around 450°C –500°C for a hot, quick cook.

3. Rub your peppers with olive oil and grill directly over the hot baskets, allowing the peppers to really char and colour. Once nice and charred, place the peppers to the side away from the charcoal.

4. Rub your steak with salt and pepper and a drizzle of rapeseed oil.

5. Grill your steak over the hot charcoal. I like my steak cooked medium-rare, so 2 minutes on each side and rest for 4 minutes on the indirect side with the lid off. Core temperature of 55°C.

5. If you like it more cooked, cook for longer on both sides – 60°C for medium, 65-69°C medium well, over 71°C well done. Rest the steak for the same time you cooked it for.

6. Once rested, carve the steak into nice thin slices. Arrange on a board or plate, sprinkle some parmesan peelings over the steak and top with some rocket leaves.

7. Slice the grilled peppers and arrange on the steak. Finish with a drizzle of olive oil and dress with the chimichurri.