Yorkshire Pud Steak and Chimichurri Sarnie with a Green Bean Salad 

Wine match: 

Andrew Peace Masterpeace Shiraz 2023 (75cl – abv 13.5%), a smooth and full-bodied red wine with black fruit flavours and a hint of cherry.

Ingredients (makes 24 small):  

140g plain flour
200ml milk
4 eggs
2 x large sirloin steaks or good quality sliced beef
1 bunch coriander
1 bunch flat leaf parsley
Garlic (to taste)
Chilli Red (to taste)
Shallots (to taste)
Lime juice or red wine vinegar
200g / 1 pot crème fraiche
Olive oil

Method:  

Preheat the oven or BBQ to 180°C for indirect cooking and cook your meat for 20 minutes per 500g plus 20mins for medium rare meat and rest when cooked

Whilst the meat is resting, mix the flour, eggs and milk into a bowl, adding a good pinch of salt and whisk till smooth. Set aside and allow to rest.

Chop the coriander, parsley, chilli garlic and shallot and place in a bowl. Add a generous squeeze of lime juice or red wine vinegar, salt and pepper and stir with a generous glug of olive oil to achieve a consistency like that of mint sauce.

Put the Yorkshire pudding mixture into a preheated, oiled cake tin or muffin tins and place on the barbecue at 200°C, close the lid and bake for 20 minutes or until they have risen and are golden brown on top.

Just before the Yorkshire puddings are ready, slice the steak/ beef into 2cm thick slices.

Remove the Yorkshire puddings and top with a generous slice of steak, a spoonful of chimichurri and a dollop of crème fraiche.