BBQ côte de boeuf with chimichurri & grilled courgettes

If you’re firing up the grill this BBQ season, our Côte de Boeuf with chimichurri and charred vegetables is a must-try. This impressive sharing steak is one of our best-sellers and with very good reason. Think incredible marbling and rich, meaty flavour.

35 mins

4

Easy

• Field & Flower Salt-Aged Côte de Boeuf (737g)
• Field & Flower Charmouth Salt & Pepper Rub (200g), sprinkle
• Field & Flower Somerset Sublime Garlic & Herb Butter, 3 slices
• 4 x courgettes, evenly sliced

For the chimichurri:
• 250g parsley, chopped
• 4 cloves of garlic, finely chopped
• 2 tbsp dried oregano, finely chopped
• 9 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper, sprinkle
• Red pepper flakes, sprinkle

1. Prepare your BBQ by letting it reach a steady high heat.

2. Remove your Côte de Boeuf from the fridge and pat dry with kitchen towel. Leave to air for an hour before cooking, or until the steak reaches room temperature. Season generously with our Charmouth salt & pepper rub with a little English rapeseed oil.

3. Place the Côte de Boeuf onto the BBQ and sear on all sides. Move to a cooler area of the BBQ and close the lid. Cook for 7-8 minutes on each side for a medium-rare finish.

4. Meanwhile, add all the chimichurri ingredients together to make a tasty sauce. Then grill the courgette slices for around 5-10 minutes on the BBQ until softened.

5. Add 3 slices of our Somerset Sublime Garlic and Herb Butter to the steak and let it melt slightly. Remove the steak from the BBQ and rest for 10-15 minutes. Serve with crusty bread and our griddled courgette salad.