Ingredients

Serves 10 For the Grilled Vacio Steak 2 beef onglet steaks (ask you butcher to trim off any sinewy bits)
For the marinade 4 tbsp rock salt 1 tbsp cracked white pepper 2 garlic cloves 1 tbsp Dijon mustard 2 sprigs of rosemary 1/2 cup olive oil For the Chimichurri 1 bunch of parsley 1 bunch of coriander 1 head smoked garlic
3 green Jalapeno peppers 1 pinch of white pepper 20g shiro miso paste 1/2 cup extra virgin olive oil
For the Collard Greens Farofa 300g coarse manioc flour 1 sliced white onion 1/3 sliced savoy cabbage 2 free range eggs 1 bunch spring onion, finely sliced
Olive oil Salt and pepper For the New Potato Slaw (salpicão)
1.5 kg new potatoes 2 finely sliced red onions 1 finely sliced yellow pepper 1 finely sliced carrot Zest of one orange 1/2 bunch of parsley, finely chopped 1 cup mayonnaise 2 blood oranges, segmented Watercress to garnish

Method

Method
Light the barbecue with a mix of lump wood and wood chips.
Combine all the ingredients for the marinade in a bowl and rub over the steak. Leave it marinate for at least 30 minutes.
In the meantime, start boiling the new potatoes in salted water and leave to simmer for about 30 minutes.
Combine all the ingredients for the Chimichurri in a blender, blitz on high speed, taste and reserve.
For the Farofa, gently sweat the onions and cabbage in a frying pan, add the manioc flour and let it toast briefly, crack the eggs into the same pan and scramble with the rest of the mixture. Finish with sliced spring onions, salt and pepper.
When the new potatoes are cooked, drain and add the orange zest, leave them to cool down slightly before adding the rest of the ingredients and mix together in a large bowl.
When the barbecue fire is ready remove any excess marinade off the steak fillets and, on a medium heat, grill both sides until medium rare (approximately 3 - 4 minutes each side).
Let the fillets rest for a couple of minutes, add a sprinkle of Maldon salt, carve, plate and serve with all the garnishes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.