Recipes from Nicolas Ghirlando : Fish fingers to Friday nights.

Raising the steaks


Sometimes on the weekend I can spend the afternoon in the kitchen, prepping lots of ingredients and dishes, enjoying the calm of a Saturday or Sunday.

Tonight, however, we have many episodes of Trapped to watch so it’s a quick steak, grilled and blowtorched with some roast spiced carrots, early season British asparagus and this classic Argentinian accompaniment.

It’s really just a herb oil, but the chilli and garlic (not the Chilean garlic) give the steak a real lift. And it only takes a couple of minutes to make. Fewer if you use a food processor. It’s also really good with monkfish or lobster.

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