finest* chargrilled ribeye steak with chimichurri sauce recipe

21 ratings Rate
  • Serves 2
  • 20mins to prepare and 40mins to cook
  • 748 calories / serving
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Preheat the oven to Gas Mark 6, 200°C,  fan 180°C. Toss the sweet potato wedges with 1 tablespoon olive oil, the paprika, and salt and pepper to taste. Spread out on a baking tray and roast for 30 minutes until browned.

Meanwhile, to make the chimichurri sauce, combine all the ingredients in a bowl with salt and pepper to taste. For a finer-textured sauce, simply blitz all the ingredients in the small bowl of a food processor until roughly pureed, adding a little more extra virgin olive oil, as needed.

Rub the remaining tablespoon of olive oil over the steaks and season well. Set a griddle pan over a high heat and, when it’s smoking hot, add the steaks. For steaks of 2-3cm thickness, cook for 2 minutes, turn with tongs and cook for just under 2 minutes more. Then turn and cook for 30 seconds more, followed by a further 30 seconds on the other side. This will result in a medium steak; for rare subtract 1-2 minutes from the cooking time and for well done, add another 1-2 minutes, depending on the steak’s thickness.

Transfer the steaks to a plate, keep warm and rest for 10 minutes. Serve with a generous spoonful of chimichurri sauce and the roast sweet potato wedges. 

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  • Ingredients

  • 2 sweet potatoes, scrubbed and sliced into 6 wedges each
  • 22ml (1 1/2tbsp) olive oil
  • 1tsp smoked paprika
  • 2 finest* Aberdeen Angus Rib-Eye Steaks (about 260g each)
  • For the chimichurri sauce

  • 1 shallot
  • handful flat-leaf parsley, finely chopped
  • 1/2 tsp dried oregano
  • 15ml (1tbsp) red wine vinegar
  • 30ml (2tbsp) extra virgin olive oil, plus extra to taste
  • 1 garlic clove, crushed
  • 1/2 lemon, finely grated zest only
  • 1/4tsp dried chilli flakes
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  • Energy 3131kj 748kcal 37%
  • Fat 365g 52%
  • Saturates 10.3g 52%
  • Sugars 12.5g 14%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 43.3g Protein 58g Fibre 7.1g

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