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- [Jamie] What we have here is one kilogram
of beautifully marbled, 35-day-aged tomahawk steak.
- And today we want to make a sauce
that really does it justice.
- Why am I here?
Why am I the one who's cooking this?
- I think we were both just about to ask the same question.
- It was a very good question, yeah.
- If you're char grilling steak, for me,
there's really only one option and it's chimichurri.
It's a really simple sauce,
but it's really hard to get right.
First off, Barry's going to chop some herbs.
- Yes, Chef James, thank you.
- Now in any normal world,
we would love to travel to South America
or have a chimichurri expert come to us to show us how
to make a really traditional fantastic chimichurri.
That's not happenin' at the moment.
So instead, loads of you have been really helpful
on Instagram with tips and comments,
giving us loads of knowledge,
including the origins of chimichurri.
Chefman29 commented that chimichurri sauce was invented
by an Irishman by the name of Jimmy McCurry
in the 19th century.
He was travelling to fight for the independence of,
guess where, Argentina.
But since his name was so hard for the people of Argentina
to pronounce, they originally just said Jimmy sauce,
to make it easier.
This eventually changed into chimichurri,
which was their way of pronouncing the name of its inventor.
On the contrary,
the_artist_chef said that's a false etymology
and a common mistake.
Yes, it is Argentinian but because Argentina
and all other South American countries are very Spanish,
this term chimichurri connects
to the Basque region's tximitxurri,
which means a mix of everything in no particular order.
In other words, we had conflicting comments
about the history.
- I think I'll believe the latter.
- Well, if you have any more information
on the history of chimichurri
comment down below, let us know.
- [James] One of the main things that came out of this
was that the number one thing you should never do
with chimichurri, don't worry, it's okay.
- It's not this.
- Is to blend it.
So always chop it.
- Really? - Not blend it
and, as a chef, I would add to that.
Make sure you've got super sharp knife.
So you're not like bruising the herbs,
you're just chopping them really, really finely.
- [Barry] Really fine.
- So, Baz is chopping up oregano and parsley.
A lot more parsley to oregano.
I think parsley is quite a well known addition
to chimichurri and I saw some comments about oregano
and I think that's a really great addition.
- Is it traditional?
- Right, traditional.
So what I've gotta say about this is that everybody seems
to have a different recipe.
I think a lot of people commented saying
it's kind of like one of those recipes
that everybody has their own for,
which means two things, either can't get it wrong
or you can't get it right.
That's looking pretty good now.
Are you happy with it?
- I think so.
- Okay, chuck it in a bowl.
- Straight away, you know
how fresh and vibrant this sauce is purely
from the smell of that as well.
That's what you need with a beautiful steak,
like a tomahawk.
So the next step is to finely chop up your garlic,
but from a recent chef tip,
ala James is to use a grater
and you don't even have to peel your garlic.
Just rub it straight onto the grater.
- That is a great tip.
- And it comes out a perfect puree.
Chuck it in.
- Right, next up is very finely dicing,
a chilli and deseeding it.
And it's gotta be really neat
'cause it's gonna look really good
when you get like really, really tiny little cubes of chilli.
Can you see it?
- I can't, but I can see the concentration.
- [James] He is trying hard,
like, we can't deny that.
- [Jamie] No.
- Mate, you've done it.
You've made a chimichurri.
Chuck it in, man.
Right, all the chopping's done.
Now you've got olive oil and red wine vinegar.
This is where you need to get the balance right.
- Okay.
- So they're weighed out
but it's gonna be up to your personal preference
as to kind of how much you use
and especially how much vinegar to everything else you use.
You're already pouring.
- So I'll keep the ratios the same.
Oh, that's a shake coming here.
What's that from?
Stop shaking!
What's happening here?
- [Jamie] Oh, what's going on?
- Is that a real one, goodness.
- Is that a real shake?
- That was a real shake.
- That was a big shake.
- Okay, right.
Seasoning.
Peps?
- Peps.
- I don't think it needs peps.
- No?
- I think everything's, oh, oh.
- I don't wanna be that guy, but mdomingz18 said
lots of parsley, lots of olive oil, some garlic,
salt and pepper. - Oh, okay.
We can do peps.
Just a little bit 'cause you've already got chilli
and you've already got garlic,
which is both adding a little bit of heat.
- Happy?
- [James] Yeah.
When I say a little bit, I mean a like little bit.
- Oh okay, sorry chef.
- Not carbonara.
- Right, taste test.
I mean.
- What are you tasting?
- Garlic.
It's fresh, got a slight heat.
Dunno, think it could do with more of a zing.
- Oh, that is good.
- So herby.
- That is really parsley-y.
- I reckon it could probably take the rest of the vinegar
and probably most of the oil.
- You reckon?
- I think maybe it's a little bit too herby
at the moment in terms of ratio, it's not really a sauce.
- [Jamie] God, it's delicious though, isn't it?
- [James] Yeah, it looks a little bit more
like a kind of sauce or a dressing rather.
- It's missing something unexplainable.
Is it steak?
Maybe it's steak.
- That's exactly what I was about to say.
Is it missing steak?
- Also, we've got a comment that says
let it sit for some time for flavours to come together.
- So true.
- And then put it on absolutely everything
with grill marks.
So I reckon we leave that until the steak's done.
And then we see if it needs any adjustment.
- That means, mate, you're in.
- Let's do a tomahawk.
(upbeat rock music)
- I love the confidence that oozes from this man.
Usually in this kitchen, he's at a loss.
But with that in front of him,
suddenly he's the main man. - It's true
- This is all about the sauce.
The steak is the side dish.
Said nobody ever.
It's a rib eye, which means it has tonnes
of fat marbled through the meat.
We're gonna want that fat to break down and become all juicy
so we're gonna want to cook it medium.
The way to make that happen is oil, salt, and pepper
all over the steak
and then into a screamingly hot griddle pan.
(man laughing)
- Oh, it's hot, innit?
- That is hot.
(bright music)
- J, about a second ago, you had this.
No, you've not got this.
- No, I've got this.
- [Barry] Have you got this?
- I've got this.
- Are you sure you've got this?
- Mate, also don't worry about it, it's a side dish so.
- That's gonna go on that side
for two to three minutes.
I'm gonna flip it over, two to three minutes,
then we're going to spin it around 90 degrees,
two to three minutes.
Flip it over, two to three minutes,
then into an oven, five to seven minutes
or until it gets to internal temperature of 55 degrees.
- It does smell a bit burny.
Oh God, I'm nervous.
I'm pretty nervous.
And relax.
(man sings)
- Had it, all the time.
(upbeat rock music)
So by using the 10 and two technique,
we should get should get crosshatches.
Those grill lines will mean that it's cooked better
and it gives grooves for our sauce to stick to.
- Nice, nice.
Bit like a waffle.
While that's in there,
should we try some more chimichurri?
- See if the flavours have?
- Developed.
- Nice, good word, good word.
- I think we're there.
I think that's it, now.
Time has actually made all the difference.
- Okay, that has now got a kick.
That is now vinegary, garlicky, slightly chilli.
- That is dece.
That's the one.
Let's not touch that.
Are you happy with our progress so far?
- Yeah, banging sauce
and a good looking steak.
- Are you gonna do anything?
- Yeah. - Yeah?
- Yeah.
Another suggestion was to grill pineapple
and put chimichurri over that.
So that's what we're gonna do.
I have another griddle pan preheating, and meanwhile,
I'm just gonna chop a pineapple into quarters.
So this actually needs nothing doing to it.
It's just gonna go straight on
and then we're gonna take it out,
cut it into smaller chunks and toss it in the chimichurri.
- I don't think I've ever had that before.
- That's it.
I've separated the chimichurri.
Pineapple's gonna go in there.
And then we can plate up both dishes.
(intense electronic music)
- James, that is insane.
- Well, you did it too.
- But come on.
Look, just take a moment to appreciate that.
That is top dollar.
- What a feast.
Spaffy, you happy with how it's cooked?
- It looks medium to me.
The fat looks to have rendered away.
It looks juicy.
- I think it's perfect.
- It's so good.
I think it's so great that the outside has all that charring
'cause it works perfectly with the sauce.
- It almost, sounds weird,
it almost cleans the steak up
and with the charring on the outside,
the danger, it could be quite bitter
but the freshness and the garlicky nature of that sauce,
it evens out.
- There's so many things this sauce can add to a steak.
In a weird way, the steak juice added to the sauce
has enhanced the sauce.
I know we don't know if that is fully traditional,
but I think we can all agree, it's outstanding.
James, let's move on.
- [Barry] Go on tell me.
- That's excitin'.
It is pretty good.
- [Barry] I've gotta taste it, like,
just take me on a journey.
- Sweet charred pineapple, salty feta
and then the sauce adds an extra level of freshness
and warmth from the raw garlic and the chilli.
I have never had anything like that before as a combination.
- Like, obviously the pineapple is adding sweetness
to the dish, but it's turning it into like a savoury salad
and it's super refreshing.
Goes well with the steak.
I've learned it's worth spending time
even if it's just a really simple sauce or recipe,
like it's worth spending that extra time,
like chopping the herbs really finely,
getting the chilli right, getting the balance right.
'Cause a simple sauce can just enhance
something a lot more expensive.
- I just love the fact how we spent all
of our time really focusing on the sauce
rather than the steak.
I've never done that in cooking.
It's something that I've always just thrown in,
not really thought about, which is probably unfair.
- It is generally like the thing
that brings a dish together.
And, in the kitchen, like the saucier is usually
the next most important person to the head chef.
- [Barry] Really?
- Like, it can be, yeah.
- Well over to you guys.
How did we get on with making a chimichurri?
Do you agree or disagree with the things
that we put into it and how we made it?
Plus what other big sauce should we tackle next
with which dish?
Comment down below and we'll try and perfect it next time.
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And now a blooper.
- You haven't finished.
You haven't finished.
I'm not done.
- There's more pineapple there, mate.
- Can I suck the bone?
- What?