serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 sprigs rosemary, leaves picked
- 3 sprigs thyme, leaves picked
- 4 garlic cloves
- ½ long red chilli
- 1 tbsp extra virgin olive oil
- 1 x 500 g beef rib eye on the bone
Charred herb salsa
- ½ bunch coriander, washed well
- ½ bunch flat-leaf parsley, washed well
- 100 ml extra virgin olive oil
- 1 lemon, zest and juice
- 15 g Dijon mustard
- ½ large red onion, finely diced
- 1 garlic clove, finely grated
- 1 long red chilli, seeded and finely chopped
- sea salt and black pepper, to taste
Resting time: 10 minutes
Marinating time: 2 hours
Instructions
- Place the rosemary, thyme, garlic, chilli and olive oil in a mortar and pestle and pound until a paste forms. Rub all over the steak and set aside to marinate for about 2 hours.
- Preheat a chargrill pan or barbecue over medium–high heat.
- For the salsa, drizzle the coriander and parsley with a little oil and season with salt and pepper. Chargrill the herbs, turning regularly for 1 minute or just until wilted. Remove and coarsely chop the herbs, then place in a bowl with all the other salsa ingredients and combine well.
- Cook the steak for a few minutes on each side or until cooked to your liking. Remove and stand to rest for about 10 minutes before slicing and serving with the charred herb salsa.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
