A beautiful summers evening in Australia can only call for one thing…a barbecue.

It’s Saturday evening and, after doing a little bit of gardening,  I am chilling out on the patio lounge with hubby and Angus the Golden Retriever enjoying a pre-dinner drink.  It’s been a hot day and a couple of kangaroos hop up to the water bowls we put out for the animals and birds for a drink.  They and Angus exchange looks, neither troubled by each other’s presence.  Not everyone is this fortunate but, living on an acreage, yes we actually do have kangaroos in our backyard!

It’s time for dinner.  I have already taken the T-Bone’s out of the fridge to come up to room temperature, the hand cut French fries are prepared and are already cooking in the Weber.  I’ve thrown together a few salad leaves and dressed with lemon and olive oil.  All I need to do now is make the Chimichurri, grill the steaks and we’re ready to go.

BBQ T-Bone Steak with Chimichurri

Serves 2

2 x 300gm T-Bone Steaks grilled to your liking

Chimichurri

1 bunch of Italian Parsley, chopped

2-3 Garlic Cloves, crushed

1 tspn dried Oregano

1/4 to 1/2 tspn dried Chilli Flakes depending on the amount of heat you like

1 tbspn Red Wine Vinegar

1/3 cup of Extra Virgin Olive Oil

Mix all the ingredients together and season.  You can do this in a food processor or by hand. It is best to make this close to when you will be serving so it will be at room temperature – if you do want to make it earlier and put in the fridge, make sure you take it out early enough to return to room temperature.

After the steaks have rested,  plate with the French fries and salad leaves and spoon the Chimichurri over the steaks.  Enjoy with a good bottle of red!