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Bone-in rib eye, tomatoes, burnt spring onions and shack salsa
Serves 4 Starters and mains
Ingredients
- 2 x 400g bone-in rib eye steaks, dry-aged for at least 28 days
- 3tbsp butter
- 4 garlic cloves, peeled
- 1 thyme sprig
- 100ml red wine
- extra virgin olive oil, to drizzle
- 4 large datterini or other very sweet tomatoes, cut into 1cm slices
- 1 red onion, finely sliced into rings and soaked in cold water
- 1tbsp chilli oil
- 2tbsp shack salsa verde (recipe linked below), plus 3tbsp to serve
- handful coriander, chopped
- 1tsp ground red chilli powder
- 10 corn tortillas, warmed in a dry frying pan
For the burnt spring onions
- rapeseed oil, to fry
- bunch spring onions, root and tips trimmed
For the thyme oil
- 4 thyme sprigs, washed and dried
- 200ml extra virgin olive or rapeseed oil
- peel 1⁄2 lemon
Method
Take the steaks out of the fridge at least an hour before cooking, so they are at room temperature. To make the thyme oil, bruise the thyme sprigs by whacking them on a table a few times. Heat the oil and thyme in a pan until small bubbles form on the surface of the oil. Allow to cool, add the lemon peel and transfer to a sterilised jar. Use what you don’t need for this recipe for marinades and dressings.
Set a heavy-based frying pan or griddle over the highest heat for at least 5 minutes to get very hot. Pat dry the steaks – this is important so they will char rather than steam – and put them in the pan. Keep them moving around in the pan and, after 3–4 minutes, flip them over.
Add 1tbsp of the butter to the pan and baste the steaks with the rendered fat and melted butter. Add the garlic and thyme. Add a big pinch of sea salt and pepper to the side of each rib-eye that’s been cooking, cook for a further 4 minutes (for medium rare), then transfer the steaks to a warm plate. Add 1/2tbsp of the remaining butter to the top of each steak and leave to rest for at least 5 minutes.
Add the red wine to the pan with the remaining butter. Turn up the heat and let the sauce reduce for 5 minutes, then set aside.
For the spring onions, heat a griddle pan until very hot. Carefully wipe the surface with oil, add the onions and cook on a medium to high heat. Let the onions sit so that they get blackened, turning from time to time.
Drizzle olive oil over the tomatoes and sprinkle with sea salt and pepper. Drain the red onions. Put the sliced tomatoes on a serving plate and add the onions. Slice the steak across the grain at a 45-degree angle into 3cm segments and place on top of the tomatoes. Drizzle over a little thyme oil, the chilli oil and 2tbsp salsa verde - click here. Sprinkle the coriander, red chilli and some sea salt over and arrange the burnt spring onions on the side. Serve with the tortillas and extra salsa verde.
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