Savour the flavours of the BBQ

An easy guide to cooking dirty steaks, straight on the coals with Matt Hoggard of Hoggy’s Grill School.

‘It’s all in the coals’

Ingredients: bavette (skirt) steak, chimichurri dressing, salt and pepper

Slice the meat into inch wide slices. Then the meat is laid directly onto the coals in the Gusto. Keep the lid open, as you want to keep the flames. Turn the meat regularly. Once ready, remove it from the Gusto and let it rest. Once rested slice the meat and serve with chimichurri dressing and salt and pepper.

Dirty and hot, delicious.

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