Events and Celebrations

  • 4 rib eye steaks, about 200 g (7 oz) each
  • extra virgin olive oil, for brushing
  • salt and black pepper
  • bunch of coriander
  • bunch of parsley
  • 2 teaspoons dried oregano
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 150 ml (¼ pint) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 avocado, peeled, pitted and diced
  • 12 cherry tomatoes, halved
  • 2 red birds eye chillies, deseeded and finely chopped
  • 2 tablespoons coriander leaves
  • juice of ½ lime

Place all the chimichurri sauce ingredients in a food processor or blender and blend until fairly smooth. Season to taste and set aside until required.

Brush the steaks with a little oil and season liberally with salt and pepper. Cook on a hot barbecue for 3—4 minutes on each side or until cooked to your liking. Set aside to rest for 3 minutes.

Meanwhile, make the salsa. Put the avocado, tomatoes, chilli, coriander, lime juice and some salt and pepper in a bowl and mix well.

Serve the steaks topped with the salsa and drizzled with the chimichurri sauce.

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