The first time I tasted chimichurri sauce wasn’t at an Argentinian restaurant but at a book photo shoot. I was instantly hooked on it – it is such a spectacular taste bomb that I firmly believe you could serve it with cardboard and people would ask for seconds. The recipe I am sharing on this post comes (with a few tweaks) from The Meat Cookbook which was published a few days ago.
I am uniquely qualified to review the Meat Cookbook having worked on it for nearly half a year as Senior Art Editor. If that makes me a tad biased I make no apologies – I am very proud of it even if, at times, working on it was incredibly stressful.
The book is divided into eight chapters. The first, meat know-how, gives a quick overview of cooking methods, flavour pairings, cooking times and carving instructions. The following six chapters are devoted to poultry, pork, beef & veal, lamb & goat, game and offal. Each chapter looks into the cuts and preserved options and then expands into recipes for the various cuts. Some recipes get the step-by-step treatment (I really want to try making salt beef) and there’s also instructions on jointing, butterflying, spatchcocking etc. where appropriate.
The recipes range from the easy – lamb kebabs with yoghurt and pomegranate – to the very ambitious – Turducken anyone? (That’s deboned chicken stuffed into deboned duck, stuffed into a deboned turkey. Yeah, I think I will skip that one). There’s inspiration from all over the world and it’s a joy to discover new recipes, especially those illustrated with Charlotte Tolhurst’s beautiful photography.
The final chapter is devoted to home butchery should you want to try your hand at skinning a rabbit, plucking a game bird or making a saddle joint. Butchery courses are becoming increasingly popular so clearly this section will appeal to some (not me – too squeamish!). Having cooked a few of the recipes from the book I feel much more confident about frying and roasting meat and have become more adventurous in my cuts choices. A must for all carnivores!
The Meat Cookbook is out now and I have a copy of the to give away – follow the instructions in the Gleam form to be in with a chance of winning.
Dry-rubbed steak with chimichurri sauce
6 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
15g | 1/2oz flat-leaf parsley
2 tsp coriander leaves
1 tbsp oregano leaves
2 garlic cloves
1 red chilli, finely chopped
- Put all the ingredients in a food processor or mini chopper and pulse until liquidised.
- Add the chopped chilli and mix together.
For the meat
675g | 1 1/2 lb flat iron steak
1 tbsp light brown sugar
1 tbsp thyme leaves
1/2 tsp mustard powder
1/4 tsp salt
1/4 tsp smoked paprika or ancho chilli powder
Salt and pepper to season
- Rub the meat with the marinade ingredients, wrap tightly in cling film and chill for at least an hour.
- Take the meat out of the fridge half an hour prior to cooking. Heat the griddle on the stove top until very hot. Brush with olive oil.
- Cook for 10 minutes on either side (depending on how thick the meat is you may need to cook for longer or less time – see note).
- Cover the meat loosely with foil and rest for 10 minutes before slicing thinly and serving with the sauce.
> One winner will receive a copy of The Meat Cookbook.
> The giveaway ends on the 24th of September at 12pm.
> Entries using an automated process or software to create bulk entries will be disqualified.
> The winner will be randomly selected, announced in the Rafflecopter box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.