Taste Buds magazine logo
BBQ'd beef with chimichurri slaw

BBQ'd beef with chimichurri slaw

Spiced beef steaks with a punchy chimichurri slaw full of flavour

Ingredients

  • 4 beef steaks
  • ½ tsp dried chilli flakes
  • ½ tsp dried cumin
  • 2 tbsp vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp runny honey
  • 4 tbsp oil
  • Salt and pepper

For the slaw & chimichurri mayo

  • ¼ green cabbage, shredded
  • ¼ red cabbage, shredded
  • 1 red onion, finely sliced
  • 2 small carrots, trimmed, peeled and grated
  • 2 egg yolks
  • 2 cloves of garlic, crushed
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • Good pinch of chilli flakes
  • 1/3 cup oil
  • 2 tbsp red wine vinegar
  • Salt and pepper
  • 1 tbsp each of parsley, coriander and mint

Method

  1. In a bowl, mix together the ingredients to marinate the beef steaks. Add the steaks and leave for at least 30 minutes.
  2. Meanwhile, make the slaw: add all the vegetables together and give it a good mix.
  3. In a separate bowl, whisk the egg yolks together. Add the crushed garlic, spices and chilli flakes. Whisk in half the oil, then half the vinegar. Add the remaining oil, then add as much vinegar as you like to taste. Season with salt and pepper. Stir through the herbs. (This can also be made in a small food processor if you have one, using the same method. Add the oil slowly while the motor is running.)
  4. Stir the vegetables through the chimichurri mayo. Cook the beef steaks on a hot barbecue to your liking.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer