Grilled Rib-Eye with Chimichurri

Ingredients

• 4 rib-eye steaks, about 300 g each
• 2 tbsp olive oil
• Flaky salt and black pepper
• Chimichurri:
• 1 large bunch flat-leaf parsley, finely chopped
• 3 tbsp oregano, finely chopped
• 4 garlic cloves, finely grated
• 1 small red chilli, seeded and finely chopped
• 100 ml extra virgin olive oil
• 3 tbsp red wine vinegar
• ½ tsp flaky salt

Method

1. 1Chimichurri: Mix all the ingredients and let stand for at least 15 minutes. Best made an hour ahead.
2. 2Remove the steaks from the fridge 30 minutes before grilling. Brush with olive oil and season generously with salt and pepper.
3. 3Grill over high direct heat: 4 minutes per side for medium rare. Use a meat thermometer — 52 °C before resting.
4. 4Rest for 8 minutes under foil. Slice on the bias against the grain if desired.
5. 5Serve with chimichurri on the side and grilled vegetables.