The Best Way To Season Your Barbecued Steak Is With Sea Salt
And use super chunky crunchy Maldon Sea Salt to add that extra fresh, zingy depth to grilled barbecued beef.
Then finish off your seasoned steak with a perfect complement like the beautiful and classically Argentinian Chimichurri sauce.
Chimichurri sauce is a vibrant mix of fresh parsley, vinegar, and spices – very simple and quick to make.
You can even keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches for future use.
All a Steak Needs Is a Good Sea Salt
And so what is the best sea salt to season your steak?
Maldon Sea Salt is the perfect gourmet sea salt to season steak.
Maldon Sea Salt has a pure, clean flavour and natural soft flakes.
Why Use Sea Salt To Season Your Steak?
Sea salt is one of the best ingredients for seasoning steaks as the coarseness of the salt crystals/flakes helps adhesion to the surface.
The sea salt component of your steak rub helps to draw out the juices, resulting in a moister steak.
Sea Salt will also help the steak absorb flavour while accentuating the natural sweetness of the meat.
Also a great idea to add fresh sprigs of rosemary at the same time to further enhance the flavors.
Choose the right cut of meat — Some cuts of meat are better for grilling than others. My preferred steak is strip steaks, like the New York strip. This cut has a combination of fat and meat creating a great flavor.
How To Season Steak?
3 tbsp Maldon Sea Salt
1½kg/3lb sirloin beef joint
Press the sea salt into your steak with your hands. The sea salt crystals will dissolve once they are in contact with your meat after a length of time.
This will prevent the outer layer of the meat from becoming dehydrated while at the same time imparting the meat with all the flavour of your chimichurri sauce.
However DO NOT salt your steak hours ahead or the salt will draw out the meat juices and make the steaks a soggy mess!
Most Important
Rinse the steak really well to rid of all the salt. And pat very very dry.
Use clean paper towels so that absolutely no moisture is left on the steak.
And now it’s time to grill your steak.
Chimichurri sauce
2 green chillies, chopped
4 garlic cloves, crushed
1 medium onion, finely chopped
2 tsp dried oregano
Small bunch flat-leaf parsley leaves, chopped
5 tbsp olive oil
2 tbsp red-wine vinegar
1 tsp sea salt
Combine all the ingredients in a bowl.
Stir in 2 tbsp water, combine with all the ingredients, cover and set aside for at least 30 minutes for the flavours to mingle.
The chimichurri sauce can be made up to 3 days in advance, and kept chilled.
Bring back to room temperature before serving.
