Gaucho guide to the ultimate steak

We ask the Argentinian restaurant's culinary director Anthony Ekizian for his top tips on nailing steak at home, Ella Walker reports

- Ella Walker

Gaucho's churrasco de chorizo.

"A fiery, flavourful take on steak, this dish combines succulent and tender beef fillet with a bold kick of spices. It's perfect if you like something that's quick to cook and gives plenty of heat," says Gaucho culinary director Anthony Ekizian.

Ingredients: (Serves 2)

4 x 100g fillet (lomo) medallions

Olive oil, for brushing

Sea salt

For the spicy rub:

2tsp onion powder

2tsp garlic powder

1/2tsp chilli powder

2tbsp sweet paprika

For the salsa Argentinos:

2tbsp extra-virgin olive oil

30g flat-leaf parsley, leaves finely chopped

3 garlic cloves, crushed

2tsp aji molido

1/2tsp sherry vinegar

1/2tbsp dried oregano

Method:

Mix all the ingredients for the rub together and set aside (this will make a little more than you need for the recipe, but the remainder will keep for up to one month in an airtight container).

In a large bowl, combine all the ingredients for the salsa. Set aside.