BBQ auf Zypern

BBQ in CyprusBBQ rump steak souvla in Cyprus With Theo Michaels Only the best for steak lovers today. You will prepare a Brazilian inspired churrasco (souvla in Cypriot) with a delicious rump steak and a tasty chimichurri dressing on the side. These incredibly large skewers can be prepared on our

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BBQ rump steak souvla in Cyprus

With Theo Michaels

Only the best for steak lovers today. You will prepare a Brazilian inspired churrasco (souvla in Cypriot) with a delicious rump steak and a tasty chimichurri dressing on the side. These incredibly large skewers can be prepared on our Greek Cypriot BBQ grills.

"I firmly believe that less is more. All you need is quality ingredients, great charcoal and a fantastic barbecue".

So - now we have our churrasco steaks, the first thing we want to do is season them. Fold the steaks in half so we can put them on the skewers. The last churrasco is on top. Then we want to cook the steaks on a Cypriot barbecue. I used to cook them on the barbecue when we travelled through Brazil, Argentina and South America.

I love a bit of churrasco, especially with this chimichurri sauce. Here's my version of an old favourite: parsley, coriander, chilli, oregano, olive oil, red wine vinegar, garlic, chilli, tomato, lemon.

The steaks rested for about ten minutes after grilling, and I can't stress enough how important this step is. Let's take a piece and have a look. That's what grilling on a Greek Cypriot rotisserie is all about: perfect and evenly cooked. I mean: "This is the only way to get the perfect steak".

Let's drizzle some of our chimichurri sauce on it, let's not fool around, I have to taste it and enjoy how tender it is. The chimichurri is easy to slice, the beef is fantastic and it can only be done on the barbecue. It rotates and turns all the time, so searing the outside is also a pleasure.

Churrasco rump steak with chimichurri dressing

This is one of those recipes - centred around the original Cypriot charcoal rotisserie - that really showcases the Cypriot grill. Using long skewers for large pieces of meat, grilled at both high and low heat, produces amazing results.

Buy the best rump steaks you can afford, they make all the difference.

Ingredients for 6 people

• 6 rump steaks (250g each) Season to taste

Chimichurri Ingredients:

• Handful of coriander
• Handful of parsley
• 2 tbsp oregano
• 1 small red chilli
• 3 baby plum tomatoes
• 4 tbsp red wine vinegar
• 2 tbsp olive oil

Zubereitung

• Arbeitszeit ca. 40 Minuten
• Koch-/Backzeit ca. 20 Minuten
• Gesamtzeit ca. 1 Stunde 30 Minuten

Bring the BBQ to heat.

Season the steaks generously with salt, pepper and oregano. Roll each steak and thread onto the large skewers, using the chicken hooks to hold it in place.

Place the skewers on the BBQ on high heat (about medium height from the coals) for about 20 minutes until you have a nice charred colour, then raise the skewers to the highest setting and leave to cook for another 30 minutes. Remove the steaks and let rest for 10 to 20 minutes before removing each steak and carving.

While the steaks are cooking you can make the chimichurri dressing; finely chop all the ingredients and mix together, taste for balance of flavours adding more vinegar or olive oil as needed.

Serve the carved steaks on a large board drizzling some of the chimichurri dressing over the top of the steaks and serving the rest in a bowl on the side.

Inspired by this recipe and would love to try this at home - View our full range of Rotisserie Charcoal BBQ's. Source:

Rump Steak with Chimichurri cooked on a Cyprus Rotisserie Charcoal BBQ

Delicious Rump Steak with Chimichurri cooked to perfection on a Cyprus BBQ Following on from the success of last weeks mouth-watering Souvla recipe from Celebrity chef and UK Masterchef Theo Michaels, we are excited to present the second recipe in our series of sponsored collaborations showcasing the original and authentic Rotisserie Charcoal Barbecue from Cyprus BBQ. Churrasco Style Rump Steak served with Chimichurri Dressing This is one of those recipes when the Cyprus BBQ’s really come into their own; using the long skewers for large pieces of meat cooked both on a fast high heat then lifted for a slower cook to finish created amazing results. Buy the best quality rump steaks you can afford as it will make all the difference. Serves 6 Ingredients 6 rump steaks (250g each) Seasoning Chimichurri Ingredients: Handful coriander Handful parsley 2 tbsp oregano 1 small red chilli 3 baby plum tomatoes 4 tbsp red wine vinegar 2 tbsp olive oil Method Bring the bbq to heat. Season the steaks generously with salt, pepper and oregano. Roll each steak and thread onto the large skewers, using the chicken hooks to hold it in place. Place the skewers on the BBQ on high heat (about medium height from the coals) for about 20 minutes until you have a nice charred colour, then raise the skewers to the highest setting and leave to cook for another 30 minutes. Remove the steaks and let rest for 10 to 20 minutes before removing each steak and carving. While the steaks are cooking you can make the chimichurri dressing; finely chop all the ingredients and mix together, taste for balance of flavours adding more vinegar or olive oil as needed. Serve the carved steaks on a large board drizzling some of the chimichurri dressing over the top of the steaks and serving the rest in a bowl on the side. Inspired by this recipe and would love to try this at home - View our full range of Rotisserie Charcoal BBQ’s

Cyprus BBQJo Bagley