Can I make green steak sauce ahead?

Yes. It keeps in the fridge for up to 2 days, and the flavours develop and get stronger as it sits. Give it a good stir before you spoon it over your steak.

Should I use a food processor for the herbs?

No. Hand chopping the parsley, tarragon, mint and basil gives a better texture and stops the sauce turning into a paste. Keep the herbs reasonably fine but with some texture.

How can I make the sauce milder or hotter?

Adjust the green chilli to suit you. The recipe uses one, deseeded, so leave the seeds in for more heat or leave the chilli out entirely for a milder sauce.

What else goes with this green sauce?

It is made for grilled steak, but it pairs well with any grilled meat from the Charlie Oven. The anchovies, capers and fresh herbs give it a salty, herby kick alongside rich meat.

Outdoor Cooking & Charcoal Oven Recipes / No cook

Cooked in the Charlie Charcoal Oven

Green BBQ Steak Sauce

Name: Green BBQ Steak Sauce
Prep time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 30g Parsley, Picked herbs; 10g Tarragon, Picked herbs; 15g Mint leaves, Picked leaves; 20g Basil leaves, Picked leaves; 1 green chilli, deseeded and finely chopped; 2 cloves garlic, peeled and finely chopped; 30g drained Anchovies, chopped; 2 tbsp capers; 150ml cider vinegar; 200ml extra virgin olive oil; Salt and pepper

Parsley, tarragon, mint and basil make a green sauce with anchovies and capers for savoury bite. Keep the herbs chopped rather than perfectly smooth. Spooned over a charred steak, it brings the fresh, sharp contrast rich beef needs.

Chris TaylorFire cook and author

No cook

Prep10 minutes

CookNo cooking needed

Serves4

DifficultyEasy

Oven temperatureNo cooking needed

RackNot needed, made off the oven

CharcoalNot needed, this is a no-cook sauce

Method

Hand chop all the herbs (parsley, tarragon, mint, and basil), keeping them reasonably fine but with some texture.
Finely chop the green chilli (deseeded) and garlic cloves.
Chop the anchovies and add to the herb mixture along with the capers.
Mix everything together in a bowl, then stir in the cider vinegar and extra virgin olive oil.
Season to taste with salt and pepper. Serve alongside your Charlie Oven grilled steak.

Tips

Hand chopping the herbs rather than using a food processor gives a better texture and prevents the sauce from becoming a paste
This sauce can be made ahead and kept in the fridge for up to 2 days, and the flavours will develop and intensify over time
Adjust the chilli to your taste: leave the seeds in for extra heat or omit entirely for a milder sauce
The sauce pairs beautifully with any grilled meat from your Charlie Oven, not just steak

More recipes

The cook

Chris Taylor

Fire cook and author

Chris "Chops" Taylor worked as a home economist on MasterChef before turning to fire cooking, and has co-written Fire Feasts and Backyard Baking with DJ BBQ. He co-founded Whittle and Flame charcoal and has taught steak and fire cooking masterclasses on Charlie.

More recipes by Chris Taylor

Frequently asked questions

Can I make green steak sauce ahead?

Yes. It keeps in the fridge for up to 2 days, and the flavours develop and get stronger as it sits. Give it a good stir before you spoon it over your steak.
Should I use a food processor for the herbs?

No. Hand chopping the parsley, tarragon, mint and basil gives a better texture and stops the sauce turning into a paste. Keep the herbs reasonably fine but with some texture.
How can I make the sauce milder or hotter?

Adjust the green chilli to suit you. The recipe uses one, deseeded, so leave the seeds in for more heat or leave the chilli out entirely for a milder sauce.
What else goes with this green sauce?

It is made for grilled steak, but it pairs well with any grilled meat from the Charlie Oven. The anchovies, capers and fresh herbs give it a salty, herby kick alongside rich meat.