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How to make Rib eye with chimichurri sauce

Yield = 4
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 4 x 300g bone-in beef rib eye steaks
  • 500g scrubbed kipfler potatoes
  • 2 tbsp olive oil
  • 50g butter, melted
  • 1 red capsicum, roughly sliced and seeded
  • Rocket salad, to serve

Chimichurri

  • 3/4 cup firmly packed parsley leaves
  • 1/3 cup firmly packed oregano leaves
  • 1 shallot, finely diced
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1½ tbsp red wine vinegar
  • 1 tbsp lime juice

Method

  • Step 1 Season steaks liberally with salt and pepper and bring to room temperature.
  • Step 2 Place potatoes in a large saucepan with a pinch of salt. Bring to boil and par-cook for 8 minutes, until almost tender. Drain well and cut in half lengthways.
  • Step 3 To make the chimichurri, finely chop the herbs then combine in a bowl or jar with the remaining ingredients. Season and mix well. Set aside for at least 10 minutes.
  • Step 4 Heat a barbecue flat plate on high with 1 tbsp of oil. Sear steaks for 1½ minutes each side, until an even brown crust forms. Then transfer to grill for 2 minutes each side, for medium rare. Rest the steaks in a warm spot (around 50°C) for 5 minutes.
  • Step 5 Toss potatoes and capsicum in remaining 1 tbsp of oil. Cook potatoes on flat plate for 3 minutes each side, or until crisp and golden. Grill capsicum until skin starts to wrinkle and light grill marks appear. Toss vegetables with butter and season well. Serve with sliced steak, chimichurri and rocket salad.