My first memory of steak was when my uncle John, over from Oregon for the summer, cooked what he called ‘Argentine’ steaks. I had never tasted meat like it. Hot, salty, crisp – I’ve no doubt it was the chimichurri that made these steaks so epic. Doddy’s recipe calls for ‘2 fingers of chilli flakes’ and makes enough to fill a wine bottle, so this is a pared down version. I fully recommend buying a whole piece of rib-eye next time you are barbecuing.

Serves 4-6
1.4kg piece of rib-eye
A large handful flat-leaf parsley, finely chopped
2 tsp dried oregano
2 tsp chilli flakes
2 cloves garlic, peeled and finely chopped
1 tbsp red wine vinegar
2 tbsp olive oil
Salt and pepper

– Mix the parsley, oregano, chilli, garlic, vinegar and oil, and season with pepper. Rub all over the beef and leave for as long as you can (overnight preferably). Remove from the fridge a good hour before cooking.

– Get the BBQ good and hot. Scrape the marinade off the rib-eye (you don’t want burnt bits of garlic), season all over with salt and cook for 30-40 minutes, turning every 3-5 minutes. As you’re not cooking a steak you don’t want the meat over the hottest part of the barby, so keep a close eye. It just wants to tick over, forming a crust and slowly cooking through. Test the doneness (cuisson is a much better word but sounds a little pretensh) by sticking in a metal skewer for 30 second before pressing on your lip. It should feel warm.

– Remove from the barby and rest for 15 minutes before carving. Serve with the marinade.