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Grilled Meat

Mr May 

Mel Chmilar

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Mel Chmilar Jr better known as DARKSIDE OF THE GRILL is an award winning Pitmaster/pit builder, Tv personality and Boneified Canadian that grills up in the great white North! 

Seen in countless magazine articles, tv programs and everywhere Online this BBQ Personality is best know for his live appearances at events across North America!

From Memphis in may or walking the stage at American royal to Eggtoberfest, he makes a show and gets the people fired up with his Trademark Fire In The Hole!!!

Spokesman for Alberta Beef, the Canadian beef association and heartbeat Hotsauce. he’s also on the Pro cook team for Big Green Egg and a full time caterer/event host up in Alberta. Teaching in person classes and workshops this fire master has seen and cooked it all on a grill, in a smoker or over the Live fire! 

Take a second and spin through his channels get to know Mel before you see him playing with Fire Here!!! 

Charcoal-Grilled Steak Choripan with Provalone on a baguette and Chimmichurri 

(Reverse-Seared Steak Charcoal Grilled Served on a baguette with provolone and topped with Chimmichurri)

This Steak sandwich can be served as one Meal portion, Or sliced into 4 smaller sized Appetizer servings cut across the bun. Note: the recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal grills are similar; vents and lids differ but have the same purpose. Always refer to the user manual for light up, heating instructions and indirect-heat and direct-heat cooking for your grill. To use a gas grill, see the alternate method below.

Charcoal-Grilled Steak Choripan with Provalone on a baguette and Chimmichurri

Serves 4

Prep Time 15 minutes 

Cook Time 28 minutes 

Total Time 43 minutes 

Difficulty: Intermediate


Natural lump charcoal

½ lb (250 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick



Chimichurri recipe

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 cup finely chopped parsley

  • 3-4 cloves garlic , finely chopped or minced

  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)

  • 3/4 teaspoon dried oregano

  • 1 level teaspoon coarse salt

  • pepper , to taste (about 1/2 teaspoon)


Provolone cheese

Sliced to fit bread 

1/8th of an inch to 1/4 inch thick


To Serve

2 baguette buns, each about 9½ x 3½ inches (24 x 6 cm) 


½ cup (125 mL) Chimichurri


1. Load fire bowl of kamado-style grill with natural lump charcoal in an even 2-inch (5 cm) thick layer. Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and place the diffuser plate in the fire bowl. Fill a foil drip pan part way with water, adding herb sprigs (if using) and place on the plate (see Tip). Place the grill grate over the diffuser plate. Close lid and preheat to Low (250°F/121°C), adjusting the top and bottom vent to achieve this constant temperature.


2. Pat steak dry with paper towel. Pierce steak all over with a fork and season liberally with salt. Place the steak on preheated grill, insert an oven-safe programmable thermometer sideways into steak and close the lid. Cook for about 22 minutes or until thermometer registers 135°F (57°C). 

3. Chimichurri: Meanwhile, combine all chimichurri ingredients into a bowl mix well and set aside


4. Transfer partially-cooked steak to a clean plate and set aside. Remove the diffuser plate and drip pan; lower the grill grate closer to the charcoal for high-temperature, direct-heat grilling. Brush the grate clean and close the lid. Adjust vents as necessary to heat to a temperature of about 600°F (315°C); this should take about 2 to 5 minutes. 


5. Return steak to grill, close lid and sear over high heat for 1 to 2 minutes per side or until thermometer registers 145°F (63° C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done). Remove the steak from the grill and place it directly into the Reverse Marinade. Let rest for 10 to 12 minutes. 


6. Baguette: Slice bread lengthwise and place aside


7. Transfer steak to a cutting board and carve across the grain into thin 1/4 inch slices. Set aside.


8. To Serve: Grill Baguette over direct heat until lightly toasted and grill marked on one side (face). Transfer to a clean cutting board. 


9. Place provolone over face of baguette and Arrange steak slices on top of the cheese evenly, Slice into 4 even sections then drizzle the chimichurri over steak until coated.


Gas Grilling Method: You can use the reverse-sear method in a three-burner gas grill, too! Simply turn on the two end burners, leaving the centre burner off; place drip tray over unlit burner. This is your indirect heat zone, where you’ll put your steak. Turn the end burners to low heat and preheat grill to 250°F (121°C). Cook steak in closed barbecue over unlit burner for about 22 minutes or until thermometer registers 135°F (57°C). Remove the steak and drip pan from the grill. Turn all burners to High and preheat for about 10 minutes, until the grill is 600°F (315°C). Return steak to grill, close lid and sear over high heat for 1 to 2 minutes per side or until thermometer registers 145°F (63° C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done).



The drip pan with water under the steak provides moisture during grilling and including hearty herbs in the drip-pan water permeates the air inside the grill with an herbaceous aroma, adding a subtle nuanced flavour to the beef.


If you have a half-moon plate/griddle diffuser accessory for your barbecue, cook steak over the diffuser for the indirect heat cook, and then transfer steak to side directly over the coals to sear and complete the cooking. If you don’t have any type of diffuser, push the charcoal to one side and place the drip pan under the grill on the other side for indirect-heat cooking. When ready to sear, move the steak over to the live coal side of the grill.

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