Guy’s charcoal grilled Rib Eye steak with chimichurri sauce will elevate your next BBQ and steak to the next level. Chimichurri sauce is a zingy Argentinian sauce made up of red wine vinegar, olive oil and a bunch of freshly minced herbs and garlic. The zingy acid from red wine vinegar cuts through the fatty mouth feel of the perfect steak while the fresh herbs add flavour and freshen the palate.
Who wants to learn how to cook the perfect Steak?
BBQ Rib Eye steak with Chimichurri sauce from the Bondi Harvest Summer Cooking series and cookbook Balance
- 2-3 1kg aged rib-eye steak
- olive oil cobram estate
- 1 cup sea salt
- 1 cup parsley, chopped
- 1 cup coriander, chopped
- 1/2 cup oregano, chopped
- 1 clove garlic, minced
- 300 ml olive oil cobram estate
- 1 tbs red wine vinegar
- 1 tbs balsamic vinegar
- 1 lemon, zest
- 1 pinch dried chili
- 450 gram green beans
- 450 gram sugar snaps
- 1 cup chimichurri
- 225 gram sliced radishes
- 160 gram toasted almonds
- 1/2 cup kale or silver beat chopped
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. Remove, slice and serve with chimichurri.
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. Store chimichurri in an airtight container in the fridge for up to a week.
Mix the beans, sugar snap peas, silverbeet and chimichurri together in a bowl. Season with salt and pepper and transfer to a serving bowl. Garnish with sliced radishes and almonds to serve.