Located in the north-western most tip of Tasmania, Cape Grim is treated to rainfall all year round, giving it lush green pastures that make it ideal for nurturing cattle.
Andy Allen's rib-eye recipe honours the natural, flavoursome characteristics of this world-class beef with the addition of a punchy Argentinian green sauce.
- 600 g Cape Grim rib-eye steak
- ½ bunch coriander, leaves picked
- ½ bunch parsley, leaves picked
- 1 green chilli, seeds removed
- ½ garlic clove, minced
- Juice and zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the barbecue until it's searingly hot. Start by whacking the steak on your barbie and cooking for 8 minutes on each side for medium rare, but it’s up to you and how you like your steak. Remove from the barbie and rest the steak for half the time you cooked it.
While the steak is doing its thing, get onto the Chimmichurri and for this, you want the sharpest knife in the house. First, you want to chop your herbs. But don’t go at it like a mad man, because all you’ll do is turn your herbs into something that tastes like grass clippings. Next, you want to finely dice the green chilli.
Now that all the knife work has been taken care of, it’s time to throw everything else into a mixing bowl and gently stir it together. Season the Chimmichurri with salt and pepper and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.
Once your steak has rested, brush or spoon on the Chimmichurri, let the steak soak in the juices, then cut into thick slices and enjoy!