How to make Gaucho’s churrasco de chorizo

“One of Gaucho’s original offerings, this steak borrows the word churrasco from the Brazilian equivalent to asado,” explains Gaucho culinary director Anthony Ekizian. “It is a butterfly- cut, marinated sirloin and delivers a bold, smoky South American char. For the best results, choose steaks that are around eight centimetres thick.”

Gaucho’s churrasco de chorizo

Ingredients:
(Serves 4)

2 x thick 800g sirloins (a chorizos cut in Argentina)
2tsps sea salt

For the churrasco marinade:
100g flat-leaf parsley, leaves picked and finely chopped
200ml rapeseed oil
10 garlic cloves, finely chopped

Method:

First, prepare the marinade. In a large bowl, combine the marinade ingredients until well mixed.

To prepare the beef, one at a time, position each sirloin on its edge, fat uppermost. Place the blade of your meat knife in the centre of the width of steak. Supporting the steak with your free hand (and minding your fingers), carefully slice through the thickness of the steak, using the knife heel to tip and taking care not to cut all the way to the end of the steak. Once you’ve made a full slice downwards, lay the steak flat and cut towards the hinge, stopping about three to four centimetres from the end for even thickness. Open out the steak, like a book.

Place the prepared sirloins in a shallow dish or resealable plastic bag. Pour the marinade over the meat, ensuring it is evenly coated. Cover the dish tightly with cling film or seal the bag, and refrigerate for at least two hours, preferably overnight, to allow the flavours to meld.

Prepare your barbecue (or heat source).

When you’re almost ready to cook, remove the meat from the fridge and leave it to come up to room temperature – about 30 minutes should do it. Meanwhile, prepare a cooking area over your embers/flame to give a medium–high grilling heat.

Remove the sirloins from the marinade, shaking off any excess. Place the steaks on your prepared grill and cook for about four to five minutes per side (for medium- rare), or until cooked to your desired level of ‘doneness’. Use the marinade left in the dish to baste the meat while it’s grilling – this will make sure you get maximum flavour.

Cover the cooked meat with foil and leave it to rest for about five minutes to allow the juices to redistribute. Slice, and serve with your favourite sides.

Gaucho: The Spirit Of Argentina: A Cookbook by Anthony Ekizian is published in hardback by Bloomsbury Publishing, priced £35. Photography by Sam A. Harris, available October 23.