ingredients
SERVES 2
For the steaks
2 ribeye steaks
Pinch of sea salt and cracked black pepper
2 tsp of Borderfields cold pressed rapeseed oil
For the chimichurri
Large bunch of parsley
Large bunch of rocket
2-4 tbsp Borderfields Sicilian Lemon oil
4 cloves of garlic
2 spring onions, finely chopped
1 tbsp gherkins
1 tbsp capers
Pinch of cumin seeds
1 green chilli
Zest of 1 lemon
1 tbsp pickle juice
To serve:
Sweet potato fries
Chargrilled tomatoes and sweetcorn
Coleslaw
method
- Preheat your BBQ grill and season the steaks with salt. Spray with some Borderfields cold pressed rapeseed oil before cooking medium rare. Chargrill your vegetables on the side.
- Make a chimichurri sauce by blitzing all ingredients until smooth. Season to taste with sea salt.
- Rest your steaks and spoon a dollop of chimichurri on top before carving into thin strips. Serve with sweet potato fries, corn, slaw and pink pickled onions.
