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Rib-eye steak with chimichuri sauce and a bean salad Recipe

Chargrilled rib-eye steak served with chimichuri sauce and a shallot and fine bean salad.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the meat
  • Ribeye steak(s) (200g) : 6 whole
  • Olive oil : 20 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Flat leaf parsley : 1 bunch
  • Oregano : 0.25 sprig
  • Fresh coriander : 0.25 bunch
  • Garlic clove(s) : 4 whole
  • Sherry vinegar : 20 ml
  • Lime(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Paprika : 10 g
  • For the vegetables
  • Green bean(s) : 250 g
  • Shallot(s) : 1 whole
  • Sherry vinegar : 10 ml
  • Maille Dijon mustard : 0.5 tbsp
  • Olive oil : 50 ml
Method
  • 1. FOR THE MEAT

    Heat a chargrill until hot. Brush the steak with olive oil then season with salt and pepper. Cook on both sides until golden brown. Then place the chargrill directly in the oven. After 3 minutes remove from the oven and allow the steak to rest.

  • 2. FOR THE SAUCE

    Crush the garlic and remove the skin. Remove the large stalks from the parsley and oregano and discard. Zest and juice the lime. Place these ingredients in a blender along with the coriander, sherry vinegar, seasonings and paprika. Blend for 30 seconds and then check the seasoning and adjust if necessary.

  • 3. FOR THE BEANS

    Whisk together the mustard and vinegar. Slowly whisk in the olive oil. Peel and finely chop the shallot.

    Blanch the beans in salted water for 2 minutes, then mix with the chopped shallot and a drizzle of dressing.

  • 4. TO SERVE

    Simply serve the steak on a plate with a couple of spoonfuls of sauce on top and the fine beans on the side.

Chef's tip

«Vary the sauce by introducing some other flavours; rum and a pinch of cayenne would work well.»

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