Rib-eye steak with chimichurri dressing
Ingredients:
- 2 rib-eye steaks , 225-300g per person
- corn oil
- rock salt , for seasoning FOR THE DRESSING:
- ½ bunch parsley
- 1 garlic clove
- ¼ Spanish onion
- ¼ red pepper
- 125ml corn oil
- 2 tbsp sherry vinegar
- 1 tbsp aji molido (Argentinian crushed red pepper) or use dried chilli flakes
Method:
- Make the chimichurri by chopping the parsley, garlic, onion and pepper finely, adding the corn oil, vinegar and aji molido and stirring everything together. Leave to stand ready for serving with the steak.
- Heat a chargrill to a high temperature, rub the steak with corn oil and lay it on the grill pan. Season the side of steak facing upwards with plenty of rock salt - the steak will only absorb the salt it needs. Depending on how well done you would like the steak, cook for between 3 minutes (rare) and 4-5 minutes (well done) on one side, then flip to the salt-covered side. Leave for another few minutes before flipping once more. Rest for a few minutes.
- Drizzle the chimichurri over the steak and serve.
Preparation Time: 20 mins
Cooking Time: 10 mins
Difficulty: Easy mins
Course: Main course
Occasion: Dinner party
Serves: 2
