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Caveman Steak with Chimichurri Sauce

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Adjust Servings:
3 Tbsp Extra Virgin Olive Oil
1 large handful Parsley Finely Chopped
1 Green Finger Chilli You can remove the seeds if you want
1 Cloves Garlic
3 Tbsp Red Wine Vinegar
1 Tsp Rock salt
1 Tsp Cumin Seeds
1 Tsp Oregano

Caveman Steak with Chimichurri Sauce

The Perfect Sauce for the Perfect Steak


    A delicious recipe for Chimichurri Sauce which works perfectly with a Caveman Steak cooked on the embers.

    • 20
    • Serves 2
    • Medium




    Caveman Steak is a super easy yet slightly intimidating method of cooking steak on the campfire. Steak done directly on the embers is cooked super-fast on the outside creating that delicious char and caramelisation that everyone wants, without the risk of over cooking.

    Let your fire build up with medium sized logs and then let it burn right down again. You’ll probably need your fire to burn for at least 40 minutes or so to establish that really hot, clean bed of embers. You can do this on the BBQ but you would have to use lumpwood charcoal. Because of the way briquettes burn, they break down and the ash and dust will coat your steak. Lumpwood charcoal retains its integrity a bit better and there are less chemicals involved in making it.

    For this Caveman Steak, I used a good thick piece of fillet steak. Although a dear cut, I chose it because it would suit the very quick nature of this sort of cooking. Fillet steak when cooked rare – medium rare is very tender and soft, one of the main reasons it is so prized! It is important to make sure the steak is roughly the same thickness. This can affect cooking times, so if it’s not, give the thicker pieces a gentle bash with your mortar (remember to clean it before making the chimichurri).

    Get your steak up to room temperature. This can be difficult when you’re cooking outside in December but try your best. Season the steak with salt and pepper just before you put it on the fire. If you leave it for too long with salt on, it will start to draw out the moisture.

    Lay you steak straight on the hot embers for a quick seal and char

    If you want, you can give your embers a good blow before laying your caveman steak on. Do this to clear some of the ash but it doesn’t really matter. Lay your steak on and depending on the thickness and heat of the fire, you’re probably looking anywhere from 1 – 5 minutes per side. Flip the steak quickly with tongs and cook on the opposite side. If any embers are stuck to cooked side, don’t panic. Just remove them with the tongs. The ashy bits will melt away when the steak is resting. Please, please don’t try to scrape ash off, you risk scraping away some of the flavour of the charred edges we’re working so hard for.

    Waiting patiently. The caveman steak smells so good!

    When your caveman  steak is cooked, take it off the heat and wrap in foil to allow to rest. Leave the steak for around 10 minutes. I recently read that flipping the steak regularly while it’s resting, helps to keep to juicy. The thinking is that when juices rise and start to pool on the surface, you flip it. That way they are forced to rise from the bottom to the top again. As the juices cool in the meat, they were in motion through the meat, keeping it juicy. I’m not sure if I believe it yet. I’m still giving it a go!

    Letting the steak rest is important for keeping the steak juicy and tender. Slice your steak against the grain.

    It’s important to let your steak rest. It also gives you the perfect amount of time to prepare this delicious and punchy Argentinean chimichurri sauce. This garlicky sauce shouldn’t be too hot but there is a spice and herb kick to it. Usually made with a blender, today we’re using a pestle and mortar to try to produce a smooth sauce. This tasty South American sauce will also work amazingly well with chicken thighs maybe or even a piece of salmon or king prawns.

    Drizzle your sauce over the Caveman Steak, saving any extra for people to dip

    Once rested, slice the caveman steak thinly against the grain to maximise tenderness. Drizzle the chimichurri all over and dig in! You’ve waited long enough!

    We’ve taken the leap and started a YouTube Channel. Follow the link for the Video Recipe of this Caveman Steak with Chimichurri Sauce. Subscribe to the channel for more mouth-watering content in the future!

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    Chop the parsley, garlic and chilli (with seeds removed if you want) together as fine as you can. Literally, until it starts to turn to mush.


    Scrape your spicy, herby, garlicy mush into a pestle and mortar and grind with the salt and dry ingredients. You're using the salt to break down the fresh ingredients even more. It'll take a minute or two of grinding and pounding to get the right texture.


    When you have a think paste, add the oil and the vinegar and mix well with the pestle. After the steak has rested, slice it up and drizzle your freshly made chimichurri on top.

    Tuck in!

    Mark T

    Competition-winning Spaghetti Bolognese
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    Competition-winning Spaghetti Bolognese
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    2 Comments Hide Comments

    Hey, I’m a regular reader of your website. I think it is very entertaining & informative. I value your opinion & want to hear what you think. I’m planning on going camping with my family & am searching for a good camping axe or hatchet to help with the firewood for the campfire. I have been reading some reviews but I am still unsure about which one to get. I read this review https://www.toolazine.com/the-best-axes-hatchets-for-camping-backpacking-hiking-survival-buying-guide/ & thinking to buy the one that he recommends but am not 100 confident. I maybe can go with the budget option. What do you think? Is it really worth it to have a more costly option if I am only going camping a couple of times each year? Thank you so much for your feedback and thanks for the great articles that you write.

    I’d say yes, it is worth spending a wee bit more on a nice axe. You can always find uses for it in the house too! With regards to the axes he recommends, I’ve used Gransfor Bruks axes and Estwings. I have seen friends use or heard good things about Husqvarna and Fiskars. Bear Grylls knives are fine in my opinion, I think an axe would do the job but you’re paying for his name there.

    Estwings are good and durable and if looked after, are pretty much indestructible because they are full tang. Gransfor axes are a work of art. It’s your choice but to be honest, you’ll probably not go wrong with picking any axes from that list.

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