Summer BBQ - Recipe

After recently moving into a new house we invited some friends around for a BBQ on Saturday afternoon. While the boys went and bought a big pile of pre-cooked sausages and a ready-made salad, I decided the girls and I could do slightly better...

But first things first, we started off with some cocktails made up with gin, lime, cucumber, mint and ginger beer. This is a fantastic and refreshing cocktail that is dangerously easy to drink.

After a few drinks in the sun (note the sunburn lines), we were ready to cook up some Argentinian inspired BBQ food. First up I made some flatbreads using Jamie Oliver's recipe for Navajo Flatbead. As far as bread goes, this recipe is super easy; no yeast, no rising, and not a lot of technique to be honest! But they are very delicious, especially when cooked on a BBQ.

Next up was the salsa verde, the perfect accompaniment to this dish.

Salsa Verde

• A few handfuls of flat leaf parsley
• A couple of mint sprigs
• 1 small garlic clove
• 1 teaspoon capers
• 1 anchovy fillet (or half of one if you're not so keen on them)
• A few good glugs of olive oil, or as much as needed

Either put all of the above ingredients in a food processor, and drizzle in olive oil until it reaches the desired consistency (like pesto), or chop everything up with a small amount of olive oil until very fine, then add to your serving dish with the remaining oil.

For the steak, I used rump, which I gave a little punch up to tenderise. However, for this kind of dish I would actually usually use a cut like skirt or hanger steak- a little tougher, but when tenderised, cooked to rare, then sliced up, it is very delicious. 

Either way, make sure you punch down the steak to tenderise, season very well, then cook on a smoking hot BBQ or stove for only a few minutes on each side. Leave to rest for about 5 minutes, and slice up to serve.

I like putting a dollop of salsa verde on a flatbread, along with a few slices of steak, to make little wraps. That, washed down with a beer or a cocktail in the warm summer sun and you have your afternoon BBQ sorted.