- 2 rib-eye steaks on the bone (or your choice of thick-cut steak)
- 3 Tbsp (45ml) Gallo extra virgin olive oil
- Salt and milled pepper
- 3 crushed cloves garlic
- 3 sprigs each rosemary and thyme
- Splash red wine or balsamic vinegar
- Chips and/or salad, for serving
- 2 small cloves garlic, finely chopped
- 2-3 Thai red chillies, deseeded and chopped
- 1 Thai green chilli, deseeded and chopped
- Juice (60ml) of 1 lemon
- ½ tsp (3ml) Maldon salt flakes or fine salt
- ½ punnet (10g) coriander
- ½ punnet (10g) parsley
- ½ cup (125ml) Gallo Classico extra virgin olive oil
- Heat a cast-iron or heavy-bottomed pan over high heat until very hot.
- Brush steaks with olive oil.
- Season steak with salt and pepper.
- Add steak and garlic to pan, and sear the steak well all around.
- Cook steak for 2-3 minutes per side for a medium-rare doneness, add an extra splash of oil to the pan if needed. (If you prefer it medium, cook 4 minutes a side).
- One minute before the end of cooking time, add a splash of vinegar to the pan to deglaze. (This will release all the yummy fat stuck at the bottom of the pan).
- Spoon pan juices over steak and place on a plate to rest for at least 8 minutes.
- For chimichurri, combine garlic, chillies, lemon juice and seasoning in a pestle and mortar (or alternatively a bowl) and crush lightly to release flavours.
- Add herbs and olive oil and mix well.
- Season to taste and add more lemon juice if you prefer.
- Serve hot steaks topped with chimichurri sauce and chips and salad on the side.
COOK’S NOTE: To preserve the freshness of herbs, make the sauce just before serving.