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Griddled ribeye with watercress and radicchio chimichurri
Serves 4 Starters and mains
Ingredients
- 3-4 x 300g ribeye steaks
- 2tbsp extra virgin olive oil
- 2 garlic cloves, chopped then crushed with salt to make a paste
For the chimichurri
- 1 banana shallot, chopped
- 3 garlic cloves, crushed
- 1tbsp green peppercorns in brine, rinsed and drained
- 85g watercress, leaves removed from the stalks (save some sprigs for serving)
- 50g radicchio, finely shredded
- 1tbsp red wine vinegar
- 100ml extra virgin olive oil
- juice of ½ lemon
Method
Marinate the steaks in the oil, garlic and freshly ground black pepper for 1 hour or up to 24 hours in the fridge. About 10 minutes before cooking, salt both sides of the steaks. Heat a griddle pan until smoking, lower the heat a little and cook the steaks to rare: 3 minutes on the first side and 2 minutes on the other (longer for medium). Put on a plate and let them rest for about 10 minutes.
Pound the shallot, garlic and peppercorns in a pestle and mortar to break down a little, add the watercress and radicchio a little at a time, pounding as you go. Pound in the red wine vinegar and chilli, keeping the paste quite chunky, followed by the oil. Add a little salt and lemon juice to taste.
Slice the steaks into 2cm strips and serve with the chimichurri. Top with sprigs of watercress.
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