BBQ with Gouda and Jalapeno, this packs a tonne of flavour.
Blend the chimichurri ingredients in a food processor until smooth and set aside.
Brush steaks and vegetables with olive oil, season with salt and pepper and set aside.
Preheat BBQ grill on high and grill steaks for roughly 2 mins on either side, until just rare. Transfer to a chopping board, cover with aluminium foil and allow to rest for 5 minutes before slicing.
Next, grill the zucchini and bell pepper, turning occasionally, until grill marks appear on zucchini. Remove zucchinis from heat and set aside. Continue grilling the bell pepper until blackened on all sides, then transfer to a stainless-steel bowl and cover with cling wrap. Onced cooled to room temperature, peel the bell pepper, remove the stem and seeds and slice into large diagonal strips.
Slice steak accross the grain and diagonally into long thin strips and cut the zucchini diagonally into large pieces.
Divide and smear the Heritage Smoked Gouda and jalapeno dip equally among 2 plates. Lay the steak over the top of the dip and gently press down to fan out the slices.
Toss rocket lettuce in a bowl together with the dressing, grilled vegetables and avacado slices and place to the side of the sliced steak. Garnish with radish slices and the chilli sachet included.
Exclusive recipe from Chris' Dips.
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