This is a steak dinner with a difference: It's a meal for one, ready in under 10 minutes.






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  • 1½ tbsp (30 ml) olive oil
  • 3 tsp (15 ml) balsamic vinegar
  • 1 large garlic clove, finely minced
  • 1 sprig rosemary, leaves finely chopped
  • 2 small spring onions, trimmed
  • 1 little gem lettuce, trimmed and cut in half lengthways
  • 120 g rib eye minute steakchi
  • 50 g semi-dried (sun blushed) tomatoes
  • 50 g pecorino cheese

For the chimichurri sauce

  • 1 shallot, roughly chopped
  • 1 garlic clove, chopped
  • 1 handful fresh flat leaf parsley
  • Pinch of dried oregano
  • 3 tsp (15 ml) extra virgin olive oil
  • 3 tsp (15 ml) red wine vinegar
  • A pinch of cayenne pepper and sea salt

Cook's notes

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.


  1. Place the ingredients for the chimichurri sauce in a food processor and blitz until smooth. Set aside.
  2. In a large bowl whisk together the olive oil, balsamic vinegar, garlic cloves and rosemary and season generously with sea salt and ground black pepper.
  3. Heat a large grill (griddle) pan over a high heat.
  4. Add the spring onion and baby gem to the dressing and toss to coat. Shake off excess and place the vegetables on the hot pan, leaving space in the centre of the pan for the steak. Using the back of a spatula press the vegetables against the grooves.
  5. Add the steak to the remaining dressing and turn to coat completely. Place the steak in the centre of the hot griddle and cook for 2 minutes either side for medium rare depending on the thickness of the steak.
  6. Turn the vegetables and as soon as they are tender remove from the pan and cut in thick slices.
  7. Arrange the warm steak slices with the vegetables, drizzle with chimichurri, and garnish with sun blushed tomatoes and pecorino.