Chargrilled rib-eye steak served with chimichuri sauce and a shallot and fine bean salad.
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.
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.
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.
Simply serve the steak on a plate with a couple of spoonfuls of sauce on top and the fine beans on the side.
«Vary the sauce by introducing some other flavours; rum and a pinch of cayenne would work well.»