Ribeye steak and grilled artichoke salad with chimichurri
Ingredients
Metric
Imperial
Grilled artichoke salad
- 1 tin of artichoke hearts, in oil
- 1 tin of chickpeas, drained
- 2 romaine lettuce heads, shredded
- 50g of pitted Kalamata olives
- 1 cucumber, sliced into chunks
- 100g of cherry tomatoes, sliced into quarters
- 10ml of extra virgin olive oil
Chimichurri dressing
- 300ml of extra virgin olive oil
- 1 tbsp of red wine vinegar
- 3 bunches of parsley, finely chopped
- 3 small red chillies, deseeded and finely chopped
- 1 tsp dried oregano
- 1 pinch of flaky sea salt
- freshly ground black pepper, to taste
Ribeye steak
- 1 rib-eye steak, about 400g
- 10ml of vegetable oil
- 1 pinch of flaky sea salt
- 40g of unsalted butter
Garnish
- 1 spring onion, finely sliced
- 1 handful of mixed seeds, sliced into wedges
Method
Begin by preparing the grilled artichoke salad. Take the artichoke hearts out of the oil, place them onto a hot griddle and cook until lightly charred
- 1 tin of artichoke hearts, in oil
Remove them from the heat and mix them in a large bowl along with the chickpeas, shredded romaine, Kalamata olives, cucumber and cherry tomatoes
- 1 tin of chickpeas, drained
- 2 romaine lettuce heads, shredded
- 50g of pitted Kalamata olives
- 1 cucumber, sliced into chunks
- 100g of cherry tomatoes, sliced into quarters
Drizzle over the olive oil and season with salt and pepper to taste
- 10ml of extra virgin olive oil
To prepare the chimichurri dressing, add all of the ingredients except for the olive oil to a blender and blitz until the herbs begin to break down
- 1 tbsp of red wine vinegar
- 3 bunches of parsley, finely chopped
- 3 small red chillies, deseeded and finely chopped
- 1 tsp dried oregano
- 1 pinch of flaky sea salt
- freshly ground black pepper, to taste
Drizzle in the olive oil, then remove from the blender and set aside to allow the flavours to develop
- 300ml of extra virgin olive oil
Next, remove the steak from the fridge
- 1 rib-eye steak, about 400g
Once it has come to room temperature, preheat a pan over medium-high heat
Season the steak well with salt and a drizzle of vegetable oil, then place into the hot pan and sear for around 2–3 minutes
- 1 pinch of flaky sea salt
- 10ml of vegetable oil
Turn the steak over and sear the other side for another 2–3 minutes, adding in the butter and basting it over the steak as it cooks
- 40g of unsalted butter
Remove the steak from the pan and place onto a clean plate before covering with tin foil
Leave the steak to rest for around 10 minutes, then slice against the grain with a sharp knife
To serve, spoon the salad onto a platter and top with the steak, chimichurri dressing, sliced spring onions and mixed seeds
- 1 spring onion, finely sliced
- 1 handful of mixed seeds, sliced into wedges
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