Beef Family friendly Main

Slow-cooked steaks with chilli gremolata

Name: Slow-cooked steaks with chilli gremolata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil, plus extra to serve; 4 x 200g thick beef eye-fillet steaks; 1/2 cup (150g) aioli; Green salad and chopped chives, to serve; 1/2 cup mint leaves, finely chopped; 1/2 cup flat-leaf parsley leaves, finely chopped; 1 long red chilli, seeds removed, finely chopped; 1 long green chilli, seeds removed, finely chopped; Finely grated zest of 1 lemon; 1 garlic clove, crushed

Rate now

15m

35m

Slow-cooked steaks with chilli gremolata

Jump to recipe

Slow-cooking the steaks results in super tender meat, similar to the 'sous-vide' method of cooking.

1 tablespoon extra virgin olive oil, plus extra to serve
4 x 200g thick beef eye-fillet steaks
1/2 cup (150g) aioli
Green salad and chopped chives, to serve

Chilli gremolata

1/2 cup mint leaves, finely chopped
1/2 cup flat-leaf parsley leaves, finely chopped
1 long red chilli, seeds removed, finely chopped
1 long green chilli, seeds removed, finely chopped
Finely grated zest of 1 lemon
1 garlic clove, crushed

Method

1.

Preheat the oven to 110°C.
2.

For the gremolata, combine all the ingredients together in a bowl, then set aside to infuse while you cook the steaks.
3.

Heat the oil in an ovenproof frypan over high heat. Season the steaks, then cook for 1-2 minutes each side until browned. Transfer to the oven and roast, turning halfway, for 30 minutes for medium-rare. Remove from the oven and rest, loosely covered with foil, for 5 minutes.
4.

To serve, spoon some aioli onto the serving plates. Slice the steaks and divide among plates, then sprinkle with the gremolata and chives, then drizzle with oil and serve with green salad.