Ribeye steak and grilled artichoke salad with chimichurri

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Steak salad is a special dinner no matter how you do it, but this version is made extra bright and herby with a parsley chimichurri and grilled artichoke salad. 

First published in 2024

Ingredients

Metric

Imperial

Grilled artichoke salad

Chimichurri dressing

Ribeye steak

Garnish

  • 1 spring onion, finely sliced
  • 1 handful of mixed seeds, sliced into wedges

Method

1

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

2

Remove them from the heat and mix them in a large bowl along with the chickpeas, shredded romaine, Kalamata olives, cucumber and cherry tomatoes

3

Drizzle over the olive oil and season with salt and pepper to taste 

4

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 

5

Drizzle in the olive oil, then remove from the blender and set aside to allow the flavours to develop

6

Next, remove the steak from the fridge

  • 1 rib-eye steak, about 400g
7

Once it has come to room temperature, preheat a pan over medium-high heat

8

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

9

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

10

Remove the steak from the pan and place onto a clean plate before covering with tin foil

11

Leave the steak to rest for around 10 minutes, then slice against the grain with a sharp knife

12

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
First published in 2024

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