With longer evenings and hours of sunshine ahead, it’s time to dust off your barbecue to get grilling outdoors once again.

TV chef Nico Reynolds has shared his favourite recipes to get you excited about eating al fresco throughout the summer months – such as this Carne Asada.

Here is everything you need to know if you want to make this dish at home yourself:

Read more: How to make Jennifer Carroll's Cheese-Stuffed Spicy Meatballs in seven simply steps

Ingredients

  • 1 bag chipper chips
  • 1 x 450g piece côte de boeuf
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 red chilli, sliced
  • 3 spring onions, sliced
  • 1 tbsp chilli flakes
  • Finely grated Parmesan, to serve

For the Harissa Mayo

  • 3 tbsp mayonnaise
  • 1 tbsp harissa

For the Coriander & Coconut Sauce

  • 100ml coconut milk
  • Small handful coriander, roughly chopped
  • Zest and juice 1 lime

Method

  • Light your barbecue and set for two heats with your hot coals all on one side.
  • Liberally season the steak with salt and pepper and coat in the olive oil. Arrange on the barbecue over the hot coals for 4 minutes each side, move to the cooler side to cook for another 10 minutes.
  • Heat a large cast iron pan on the hot side of the grill and add some olive oil. Add the peppers, chilli, onions and chilli flakes to this, cook for about 10-15 minutes until the vegetables have softened.
  • To make harissa mayo combine the two ingredients in a small bowl.
  • To make the coconut sauce, combine the coconut milk with the coriander, lime and seasoning.
  • Allow the steak to rest for about 5-10 minutes.
  • To carve the steak, remove the bone and slice thinly against the grain.
  • To serve, arrange the chips on the plate, top with the peppers, steak slices, harissa mayo, coriander coconut sauce and a generous amount of grated Parmesan cheese.

For more cooking inspiration follow Nico on Instagram @nicoderey

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