Rib eye with chimichurri

Name: Rib eye with chimichurri recipe
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Ingredients: 4 x 600g thick-cut beef rib-eye cutlets, French trimmed, at room temperature; Extra virgin olive oil, to drizzle; Zest and juice of 2 lemons, plus extra wedges to serve; 1 tbs Dijon mustard; 1 bunch coriander, finely chopped; 1 bunch flat-leaf parsley, finely chopped; 1/2 small red onion, finely chopped; 2 garlic cloves, finely grated; 1 long red chilli, seeds removed, finely chopped; 200ml extra virgin olive oil

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by Mark LaBrooy

Feb 11, 2021

This light chimichurri pairs delightfully with this mid-week beef rib-eye hit. You will need a meat thermometer for this recipe.

4 x 600g thick-cut beef rib-eye cutlets, French trimmed, at room temperature
Extra virgin olive oil, to drizzle

Chimichurri

Zest and juice of 2 lemons, plus extra wedges to serve
1 tbs Dijon mustard
1 bunch coriander, finely chopped
1 bunch flat-leaf parsley, finely chopped
1/2 small red onion, finely chopped
2 garlic cloves, finely grated
1 long red chilli, seeds removed, finely chopped
200ml extra virgin olive oil

Method

1.

For the chimichurri, combine all ingredients in a medium-sized bowl. Season and stand for 1 hour before serving.
2.

Preheat a barbecue or chargrill pan to high. Place steaks on a large oven tray, drizzle with olive oil and season liberally on all sides.
3.

Reduce barbecue temperature to medium and barbecue steaks for 5-6 minutes each side until charred and blackened.
4.

Sear the sides of the steak until deep golden brown. Remove steaks from the barbecue once the internal temperature reaches 40°C-45°C on a meat thermometer, cover with foil and rest on a wire rack in a warm place for 15-20 minutes.
5.

The steaks will continue cooking under the foil, and the internal temperature should be between 52°C-55°C for medium.
6.

Serve steaks with chimichurri and extra lemon.