Juicy steak and tangy chimichurri - nothing screams summer more than a good ol' barbecue!
- 2 x 1 kg (2.2 lb) aged rib-eye steaks (grass-fed)
- olive oil, for cooking
- ½ cup sea salt
- 1 cup chopped parsley leaves, firmly packed
- 1 cup chopped coriander (cilantro) leaves, firmly packed
- ½ cup chopped oregano leaves, firmly packed
- 1 garlic clove, chopped
- 250 ml (9 fl oz/1 cup) extra virgin olive oil
- 1½ tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 lemon, zest finely grated
- small pinch dried chilli flakes
Green bean salad
- 450 g (1 lb) green beans, trimmed
- 450 g (1 lb) sugar snap peas, trimmed
- ½ cup chopped silverbeet (Swiss chard) or purple kale
- 225 g (8 oz) radishes, finely sliced
- 160 g (5 oz/1 cup) almonds, toasted
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.
Resting time: 15 minutes
Take the beef out of the fridge and let it come to room temperature. Preheat the grill plate of a covered BBQ until it is super hot. Rub the steak with olive oil then season with lots of sea salt.
Place onto the hottest part of the BBQ and cook for at least 5 minutes without turning, to create a thick crust. Turn over and cook for 4–5 minutes. Keep flipping and turning every 4–5 minutes for about 20 minutes in total, to create a thick crust.
Move the steak to the flat plate (unlit side of the BBQ), close lid and cook for another 10–15 minutes. Place half the bunch of rosemary onto a large sheet of foil. Rest for 10 minutes.
To make a rustic chimichurri, combine all the ingredients in a bowl. Season with salt and pepper and mix well. For a smooth chimichurri, combine all the ingredients in a food processor or blender. Season with salt and pepper and blend until smooth.
Mix the beans, sugar snap peas, silverbeet and 1 cup of the chimichurri together in a bowl. Season with salt and pepper and transfer to a serving bowl. Garnish with sliced radishes and almonds to serve.
Remove steak, slice and serve with green bean salad and remaining chimichurri.
Store any extra chimichurri in an airtight container in the fridge for up to a week.