Cooking outdoors over charcoal is one of life’s fundamental pleasures and in Spain and Italy it’s common to cook over wood or charcoal even indoors. This recipe calls for ribeye steak as it barbecues incredibly well due to its fat content and marbling. Choose a deep red piece of meat that has been hung for at least 21 days.
Heat a barbecue or grill pan to maximum heat.
Put the softened butter in a bowl and add half the shallots and the paprika. Season and mix until everything is well incorporated. Cover the butter and set aside in a cool spot (but not the fridge).
Set a pan over a medium heat and add a lug of olive oil. Add the remaining shallots and garlic and sweat gently to cook through then add the drained borlotti beans. Season well and add the extra-virgin olive oil, vinegar and some seasoning. Stir the beans and lightly crush 1/2 of the beans with the back of a fork. Continue cooking for 3-4 minutes stirring as you go and then remove from the heat to cool.
Season the ribeye, rub with olive oil and place on the grill. Cook on the first side for 4-5 minutes to achieve a good colouring then turn over, add some smoking chips to the coals and cook for a further 5-6 minutes with the lid down. Press the meat with your finger – if it’s springy to the touch then the meat is medium to rare-medium. As soon as the steak is cooked to your liking, remove it from the grill and transfer to a warm spot to rest. Add a knob of butter on top so it melts over.
Divide the beans between 4 plates. Season the watercress, toss in some olive oil and put on top of the beans. Cut the steak into 4 pieces and top with a little more of the butter. Serve immediately.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.