- 2 x 500g Rib Eye steaks, preferably grass-fed
- Cobram Estate PICUAL extra virgin olive oil
- Sea salt and freshly ground pepper
- 1 lemon, quartered, to serve
For the chimichurri:
- 30g garlic, about 8 cloves, finely grated
- 1 bunch of flat-leaf parsley, leaves picked and finely chopped
- ½ bunch oregano, leaves picked and finely chopped
- ½ bunch of thyme, leaves picked and finely chopped
- ½ bunch of sage, leaves picked and finely chopped
- 2 teaspoons chilli flakes
- 100ml red wine vinegar
- 300ml Cobram Estate PICUAL extra virgin olive oil
Method from Neil Perry’s Everything I Like to Cook cookbook.
For the chimichurri, mix all the ingredients together, then season to taste with salt and pepper.
Remove the steaks from the refrigerator 2 hours before cooking and season with salt.
Heat the barbeque to hot and clean the grill bars. Drizzle the steaks with olive oil, shake off any excess and put them on the grill at a 45-degree angle to the grill bars. Cook for 4 minutes, then rotate to 45 degrees in the opposite direction and cook, still on the same side, for a further 4 minutes – this will give the steaks nice criss-cross grill marks. Now turn the steaks over and cook for a final 8 minutes. Transfer to a plate and leave to rest in a warm place for 10 minutes; the steaks should be medium-rare.
Put the steaks on a chopping board, then cut into 2cm slices. Spoon over the chimichurri and serve with lemon quarters.
Chicken, lamb or tuna taste great with chimichurri and can be substituted for the steak.