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Rib-eye with tomato pesto butter and herb salad

Name: Rib-eye with tomato pesto butter and herb salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 400g rib-eye steaks, at room temperature; 100ml extra virgin olive oil; 50g unsalted butter, chopped, softened; 30g store-bought tomato pesto; 1 garlic clove, crushed; Juice of 1 lemon; 30g pecorino, coarsely shaved; 1/2 bunch mint, leaves picked; 1/4 bunch chervil, leaves picked; 1 avocado, halved; 1 bunch mixed radishes, thinly sliced; 400g can chickpeas, rinsed, drained

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Rib-eye with tomato pesto butter and herb salad

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by Phoebe Wood

Sep 01, 2017

This fast and fresh recipe is perfect for a filling and fulfilling meal. Hearty and healthy, all in one.

2 x 400g rib-eye steaks, at room temperature
100ml extra virgin olive oil
50g unsalted butter, chopped, softened
30g store-bought tomato pesto
1 garlic clove, crushed
Juice of 1 lemon
30g pecorino, coarsely shaved
1/2 bunch mint, leaves picked
1/4 bunch chervil, leaves picked
1 avocado, halved
1 bunch mixed radishes, thinly sliced
400g can chickpeas, rinsed, drained

Method

1.

Drizzle steaks with 2 tbs oil and season. Combine butter and pesto in a bowl. Heat a chargrill pan to high heat. Cook steaks for 6-7 minutes each side for medium-rare, or until cooked to your liking. Top with butter mixture in the last 3 minutes of cooking. Transfer to a plate, drizzle with pan juices and rest, loosely covered with foil, for 10 minutes.
2.

Meanwhile, combine garlic, lemon juice and remaining 1/4 cup (60ml) oil in a bowl. Toss pecorino, mint, chervil, avocado, radish and chickpeas in a bowl with dressing. Season and serve with steak.