Have an Argentinian style Bank Holiday

Everyone must be praying for good weather this August Bank Holiday, a chance to finally dust off the barbecue after a summer of watery sunshine and showers. Forget the burnt sausages and burgers, make this final barbecue one to remember, with an Argentinian inspired ‘asado’ (meaning cooked on the grill).

Rib Eye Steak with Chimichurri sauce
Spice up your BBQ with this garlicky, herby dressing

Ingredients:
4 rib eye steaks, Argentinian if you can get them

Sauce:
9 tablespoons olive oil
3 tablespoons red wine vinegar
Juice of 1 lemon
1 tablespoon red onion
1 small bunch flat leaf parsley
4 garlic cloves
1 teaspoon cayenne
1 teaspoon crushed black pepper
½ teaspoon salt
1 teaspoon dried oregano
1 bay leaf

1. In a food processor mince the onion, parsley and garlic. Add the remaining sauce ingredients and blend.

2. The sauce can be used to marinade the meat, as well as being served as a cold sauce with the meat.

3. The beef should be cooked either over a hot barbecue, asado style, or under a hot grill, for about 5 minutes each side.

Wine Recommendation
Las Moras Gran Shiraz £12.99 - mollybrownswinelist.co.uk
Buy 2 and save £2 £11.99 each

This amazing wine is crafted from Shiraz grapes selected from vineyards at 3 different altitudes, each adding unique characters to the wine. This iconic wine from Argentina’s San Juan region represents a world class award winning Shiraz – full bodied with intense red fruits and hints of chocolate – a real treat with this Argentinian style steak.