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Dirty steak and Swiss chard sandwich

A caveman or dirty steak – meaning it is cooked directly on the coals – is just about my favourite way to cook a steak. I went with a lovely dry-aged sirloin with creamy fat for this dish.

Ingredients

Serves 2

500g sirloin steak

A handful of Swiss chard

1 large sub roll or 4 slices sourdough bread

Coarse sea salt and freshly ground black pepper

DIRTY BASTE 

2 cloves garlic

3 sprigs rosemary

3 sprigs thyme

A handful of flat-leaf parsley

60ml olive oil

1 anchovy fillet

A squeeze of lemon juice

3 tbsp coarse sea salt

Cast iron or heavy-duty pan

Method

1. Set up your BBQ for direct cooking on the coals with best-quality lumpwood charcoal.

2. For the dirty baste, blitz up the garlic, herbs, olive oil, anchovy, lemon juice and salt in a blender.

3. Get the coals red hot. Give them a quick blow to remove any surface ash, then place the steak directly on to the coals. Don’t fiddle with it. Let it cook for 3-4 minutes, then flip it over and baste with the dirty baste.

4. Cook for a few more minutes until the internal temperature of the steak hits 47°C/117°F (this will give you a rare steak when rested).

5. Allow the steak to rest for 5 minutes. Meanwhile, sauté the Swiss chard with a little of the dirty baste in the cast iron pan.

6. Slice the rested steak and place on the bread. Pile the Swiss chard on top and serve.

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BBQ for All by Marcus Bawdon, published by Dog ‘n’ Bone Books (£20)

Photography by Marcus Bawdon © Dog ‘n’ Bone

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