- We are Sorted, a group
of mates who have your back when it comes to all things food, from cooking battles to gadget reviews. - Ben, it's not worth it. - And cookbook challenges to a midweek meal packs app. - [Jamie] Crack your eggs, bake. - We uncover the tools that'll help us old cook and eat smarter. Join our community, where
everything we do starts with you. - [Jamie] What we have
here is one kilogram of beautifully marbled,
35-day-aged tomahawk steak. - And today we want to make a sauce that really does it justice. - Why am I here? Why am I the one who's cooking this? - I think we were both just
about to ask the same question. - It was a very good question, yeah. - If you're char grilling steak, for me, there's really only one
option and it's chimichurri. It's a really simple sauce, but it's really hard to get right. First off, Barry's going
to chop some herbs. - Yes, Chef James, thank you. - Now in any normal world, we would love to travel to South America or have a chimichurri expert
come to us to show us how to make a really traditional
fantastic chimichurri. That's not happenin' at the moment. So instead, loads of you
have been really helpful on Instagram with tips and comments, giving us loads of knowledge, including the origins of chimichurri. Chefman29 commented that
chimichurri sauce was invented by an Irishman by the
name of Jimmy McCurry in the 19th century. He was travelling to fight
for the independence of, guess where, Argentina. But since his name was so hard
for the people of Argentina to pronounce, they originally
just said Jimmy sauce, to make it easier. This eventually changed into chimichurri, which was their way of pronouncing
the name of its inventor. On the contrary, the_artist_chef said
that's a false etymology and a common mistake. Yes, it is Argentinian
but because Argentina and all other South American
countries are very Spanish, this term chimichurri connects to the Basque region's tximitxurri, which means a mix of everything
in no particular order. In other words, we had
conflicting comments about the history. - I think I'll believe the latter. - Well, if you have any more information on the history of chimichurri comment down below, let us know. - [James] One of the main
things that came out of this was that the number one
thing you should never do with chimichurri, don't worry, it's okay. - It's not this. - Is to blend it. So always chop it. - Really?
- Not blend it and, as a chef, I would add to that. Make sure you've got super sharp knife. So you're not like bruising the herbs, you're just chopping them
really, really finely. - [Barry] Really fine. - So, Baz is chopping
up oregano and parsley. A lot more parsley to oregano. I think parsley is quite
a well known addition to chimichurri and I saw
some comments about oregano and I think that's a
really great addition. - Is it traditional? - Right, traditional. So what I've gotta say about
this is that everybody seems to have a different recipe. I think a lot of people commented saying it's kind of like one of those recipes that everybody has their own for, which means two things,
either can't get it wrong or you can't get it right. That's looking pretty good now. Are you happy with it? - I think so. - Okay, chuck it in a bowl. - Straight away, you know how fresh and vibrant this sauce is purely from the smell of that as well. That's what you need
with a beautiful steak, like a tomahawk. So the next step is to
finely chop up your garlic, but from a recent chef tip, ala James is to use a grater and you don't even have
to peel your garlic. Just rub it straight onto the grater. - That is a great tip. - And it comes out a perfect puree. Chuck it in. - Right, next up is very finely dicing, a chilli and deseeding it. And it's gotta be really neat 'cause it's gonna look really good when you get like really, really
tiny little cubes of chilli. Can you see it? - I can't, but I can
see the concentration. - [James] He is trying hard, like, we can't deny that. - [Jamie] No. - Mate, you've done it. You've made a chimichurri. Chuck it in, man. Right, all the chopping's done. Now you've got olive oil
and red wine vinegar. This is where you need
to get the balance right. - Okay. - So they're weighed out but it's gonna be up to
your personal preference as to kind of how much you use and especially how much vinegar
to everything else you use. You're already pouring. - So I'll keep the ratios the same. Oh, that's a shake coming here. What's that from? Stop shaking! What's happening here? - [Jamie] Oh, what's going on? - Is that a real one, goodness. - Is that a real shake? - That was a real shake. - That was a big shake. - Okay, right. Seasoning. Peps? - Peps. - I don't think it needs peps. - No? - I think everything's, oh, oh. - I don't wanna be that
guy, but mdomingz18 said lots of parsley, lots of
olive oil, some garlic, salt and pepper.
- Oh, okay. We can do peps. Just a little bit 'cause
you've already got chilli and you've already got garlic, which is both adding a little bit of heat. - Happy? - [James] Yeah. When I say a little bit,
I mean a like little bit. - Oh okay, sorry chef. - Not carbonara. - Right, taste test. I mean. - What are you tasting? - Garlic. It's fresh, got a slight heat. Dunno, think it could
do with more of a zing. - Oh, that is good. - So herby. - That is really parsley-y. - I reckon it could probably
take the rest of the vinegar and probably most of the oil. - You reckon? - I think maybe it's
a little bit too herby at the moment in terms of
ratio, it's not really a sauce. - [Jamie] God, it's
delicious though, isn't it? - [James] Yeah, it looks a little bit more like a kind of sauce or a dressing rather. - It's missing something unexplainable. Is it steak? Maybe it's steak. - That's exactly what I was about to say. Is it missing steak? - Also, we've got a comment that says let it sit for some time for
flavours to come together. - So true. - And then put it on absolutely everything with grill marks. So I reckon we leave that
until the steak's done. And then we see if it
needs any adjustment. - That means, mate, you're in. - Let's do a tomahawk. (upbeat rock music) - I love the confidence
that oozes from this man. Usually in this kitchen, he's at a loss. But with that in front of him, suddenly he's the main man.
- It's true - This is all about the sauce. The steak is the side dish. Said nobody ever. It's a rib eye, which means it has tonnes of fat marbled through the meat. We're gonna want that fat to
break down and become all juicy so we're gonna want to cook it medium. The way to make that happen
is oil, salt, and pepper all over the steak and then into a screamingly
hot griddle pan. (man laughing) - Oh, it's hot, innit? - That is hot. (bright music) - J, about a second ago, you had this. No, you've not got this. - No, I've got this. - [Barry] Have you got this? - I've got this. - Are you sure you've got this? - Mate, also don't worry
about it, it's a side dish so. - That's gonna go on that side for two to three minutes. I'm gonna flip it over,
two to three minutes, then we're going to spin
it around 90 degrees, two to three minutes. Flip it over, two to three minutes, then into an oven, five to seven minutes or until it gets to internal
temperature of 55 degrees. - It does smell a bit burny. Oh God, I'm nervous. I'm pretty nervous. And relax. (man sings) - Had it, all the time. (upbeat rock music) So by using the 10 and two technique, we should get should get crosshatches. Those grill lines will mean
that it's cooked better and it gives grooves for
our sauce to stick to. - Nice, nice. Bit like a waffle. While that's in there, should we try some more chimichurri? - See if the flavours have? - Developed. - Nice, good word, good word. - I think we're there. I think that's it, now. Time has actually made all the difference. - Okay, that has now got a kick. That is now vinegary,
garlicky, slightly chilli. - That is dece. That's the one. Let's not touch that. Are you happy with our progress so far? - Yeah, banging sauce and a good looking steak. - Are you gonna do anything? - Yeah.
- Yeah? - Yeah. Another suggestion was to grill pineapple and put chimichurri over that. So that's what we're gonna do. I have another griddle pan
preheating, and meanwhile, I'm just gonna chop a
pineapple into quarters. So this actually needs
nothing doing to it. It's just gonna go straight on and then we're gonna take it out, cut it into smaller chunks and
toss it in the chimichurri. - I don't think I've ever had that before. - That's it. I've separated the chimichurri. Pineapple's gonna go in there. And then we can plate up both dishes. (intense electronic music) - James, that is insane. - Well, you did it too. - But come on. Look, just take a moment
to appreciate that. That is top dollar. - What a feast. Spaffy, you happy with how it's cooked? - It looks medium to me. The fat looks to have rendered away. It looks juicy. - I think it's perfect. - It's so good. I think it's so great that the
outside has all that charring 'cause it works perfectly with the sauce. - It almost, sounds weird, it almost cleans the steak up and with the charring on the outside, the danger, it could be quite bitter but the freshness and the
garlicky nature of that sauce, it evens out. - There's so many things this
sauce can add to a steak. In a weird way, the steak
juice added to the sauce has enhanced the sauce. I know we don't know if
that is fully traditional, but I think we can all
agree, it's outstanding. James, let's move on. - [Barry] Go on tell me. - That's excitin'. It is pretty good. - [Barry] I've gotta taste it, like, just take me on a journey. - Sweet charred pineapple, salty feta and then the sauce adds an
extra level of freshness and warmth from the raw
garlic and the chilli. I have never had anything like
that before as a combination. - Like, obviously the
pineapple is adding sweetness to the dish, but it's turning
it into like a savoury salad and it's super refreshing. Goes well with the steak. I've learned it's worth spending time even if it's just a really
simple sauce or recipe, like it's worth spending that extra time, like chopping the herbs really finely, getting the chilli right,
getting the balance right. 'Cause a simple sauce can just enhance something a lot more expensive. - I just love the fact how we spent all of our time really focusing on the sauce rather than the steak. I've never done that in cooking. It's something that I've
always just thrown in, not really thought about,
which is probably unfair. - It is generally like the thing that brings a dish together. And, in the kitchen, like
the saucier is usually the next most important
person to the head chef. - [Barry] Really? - Like, it can be, yeah. - Well over to you guys. How did we get on with
making a chimichurri? Do you agree or disagree with the things that we put into it and how we made it? Plus what other big sauce
should we tackle next with which dish? Comment down below and we'll
try and perfect it next time. - We've also built the Sorted Club where you can get tonnes of foodie inspo using the Packs midweek meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to our
"Feast Your Ears" podcast and send us ideas for new
cookbooks you'll receive throughout the year. Check it all out by heading
to https://www.sorted.club. And now a blooper. - You haven't finished. You haven't finished. I'm not done. - There's more pineapple there, mate. - Can I suck the bone? - What?
