How to make Gaucho’s lomo al diablo

“A fiery, flavourful take on steak, this dish combines succulent and tender beef fillet with a bold kick of spices. It’s perfect if you like something that’s quick to cook and gives plenty of heat,” says Gaucho culinary director Anthony Ekizian.

Gaucho’s lomo al diablo

Ingredients:
(Serves 2)

4 x 100g fillet (lomo) medallions
Olive oil, for brushing
Sea salt

For the spicy rub:

2tsp onion powder
2tsp garlic powder
1/2tsp chilli powder
2tbsp sweet paprika

For the salsa Argentinos:

2tbsp extra-virgin olive oil
30g flat-leaf parsley, leaves finely chopped
3 garlic cloves, crushed
2tsp aji molido
1/2tsp sherry vinegar
1/2tbsp dried oregano

Method:

Mix all the ingredients for the rub together and set aside (this will make a little more than you need for the recipe, but the remainder will keep for up to one month in an airtight container).

In a large bowl, combine all the ingredients for the salsa. Set aside.

Place the steak medallions on a large tray and pat them dry with kitchen paper. Brush both sides lightly with olive oil. Sprinkle two tablespoons of the spicy rub evenly over the beef medallions, massaging the rub into the surface to ensure it sticks well. Cover the medallions with foil and marinate them in the fridge for at least one hour, or up to 12 hours.

Meanwhile, prepare your barbecue to produce a high heat. Or prepare your heat source. Bring the meat up to room temperature.

When you’re ready to cook, season the medallions with salt, then place them directly on the grill. Sear them for two minutes, then flip them and grill them for two minutes on the other side – this will give you a medium-rare finish.

Remove the steaks from the grill, cover with foil and leave them to rest for about five minutes before serving with the salsa drizzled over.

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.