Ribeye Steak – Serves 4
4 Ribeye steaks, 1.5 inches thick.
Freshly ground black pepper.
1 tsp olive oil.
1 green chilli.
2 tsp fresh oregano leaves.
2 tsp fresh thyme leaves.
1 tsp fresh rosemary leaves.
1 tbsp fresh leaf parsley.
2 cloves garlic.
250 mls olive oil.
2 tbsp red wine vinegar.
Freshly grated black pepper.
Prepare your barbecue or a stovetop griddle pan.
To make the chimichurri, char the chilli by placing it on the barbecue or directly in the open flame of a gas hob. Turn it with tongs a few times until it is speckled with black and smells fragrant, about 1 minute. Set aside to cool and then halve, seed and mince the pepper finely.
Finely chop the herbs and garlic and mix with the chilli in a small bowl. Heat the olive oil in a saucepan until quite warm, then pour over the garlic and herb mixture stirring well to combine. Stir in the red wine vinegar and season with salt and pepper to taste. Leave to allow the flavour to develop for an hour before using.
Season the Ribeye steak well with salt and pepper on both sides. If cooking in a griddle pan, heat the olive oil in a on high heat. Add the Ribeye steaks to the pan or onto the barbecue and cook for 4-5 minutes on each side for medium rare. Set aside a portion of the chimichurri and brush it frequently onto the meat as it cooks.
Serve the steaks with the remainder of the chimichurri in a bowl for diners to spoon over their Ribeye steaks.