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Tomahawk Steaks with Chimichurri BBQ Recipe

BBQ expert Colin Magee’s delicious Tomahawk Steaks with Chimichurri & Chorizo BBQ Recipe as seen on TEN’s real BBQ series, Keepers of the Flame – the Ultimate BBQ Adventure.

Ingredients

  • 4 x 1-1.5kgs tomahawk steaks
  • 4 x chorizo sausages
  • 1 bottle of Tomero Malbec (a unique red wine you can find at Dan Murphy’s)
  • 1 bunch flat leaf parsley, washed & chopped
  • 1 tablespoon smoky paprika
  • 2 lemons, juiced
  • 6 cloves garlic, chopped
  • 1 teaspoon. white wine vinegar
  • 2 tablespoons oil
  • salt & pepper

Garnish

  • 1 bunch mixed herbs, chopped

Method

01

Season steaks with salt and pepper and rub with oil.

02

Cook using the Direct method over Heat Beads® Lump Charcoal for 10-15 minutes on each side or until cooked to your liking (5cm thick allow 8-10 minutes each side for medium rare). Leave to rest for 10 minutes.

03

Grill chorizo until charred all over.

04

Mix parsley, lemon juice, garlic, vinegar, paprika, salt & pepper and oil.

05

To serve, place remaining herbs on a large chopping board. Lay steaks and chorizo on top.

06

Pour over a glass of the Malbec and then cover steaks with parsley sauce.

Enjoy with remaining wine!

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