Gareth Mullins' Grilled Fillet of ‘John Stone’ Beef & Lamb Cutlets with Chimichurri Sauce

Get the most out of your grill with this delicious recipe.

Chimichurri sauce

To make the sauce, put the ingredients into a blender and blend to a fine green puree, season with salt and pepper 

Beef

  1. Take the steaks out of the fridge for 20 minutes before cooking to allow the meat to come to room temperature
  2. Use a heavy based griddle pan, BBQ, or pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan
  3. Cook steaks on each side for 2 to 3 minutes on each side 
  4. Take steaks off the heat and place on a cooling tray for 6-8 minutes to rest

Cooking times

  • Rare 2-3 minutes
  • Medium rare 4-5 minutes
  • Medium 5-6 minutes
  • Well done about 10 minutes

Lamb

  1. Take the lamb out of the fridge 20 minutes before cooking to allow the meat to come to room temperature
  2. Sear the meat on the grill or BBQ first, concentrating on getting the fat nice and crisp. Cook on the BBQ for 2- 3 minutes on each side and season well with salt and pepper
  3. As always, allow the meat to rest for 6-8 minutes before serving

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Ingredients

  • 4 100g fillet beef steaks, ask your butcher to trim all fat and sine off the meat
  • 8 lamb cutlets  
  • Good splash olive oil
  • Salt and pepper

Chimichurri sauce:

  • 1 bunch mint
  • 1 bunch coriander
  • 2 spring onions
  • 1 cloves garlic
  • 1 red chilies
  • 2 lime juiced
  • Extra Virgin Olive oil