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Chargrilled beef with manchego and olive butter
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Prep Time:
130 minutes
Cook Time:
11 minutes
Total Time:
141 minutes
Savor the vibrant Spanish flavors in this comforting dish.
Ingredients:
  • 40.00 ml chopped thyme leaves
  • 4 x 200g beef rib-eye steaks (on the bone) (see note)
  • 60g cheese
  • 150g unsalted butter, softened
  • 1 tsp truffle oil (see note)
  • 1 garlic clove, finely chopped
  • 40.00 ml chopped flat-leaf parsley
  • 4 pitted black olives, chopped
Instructions:
  • Combine ingredients in a bowl and mash with a fork to make the butter.
  • Shape the mixture into a log and wrap it tightly in plastic wrap. Refrigerate for 1-2 hours until firm.
  • In a bowl, mix together olive oil, thyme, salt, and pepper. Coat the steaks in the marinade mixture, cover, and chill in the fridge for 1 hour. Allow the steaks to come to room temperature before cooking. Preheat a barbecue with a hood on high heat, or preheat the oven to 180°C and heat a chargrill pan over high heat.
  • Grill the steak for 2-3 minutes on each side until charred. Continue cooking with the lid down for an additional 5 minutes for medium-rare, or until desired doneness. Rest the steak, covered loosely with foil, for 6-8 minutes before serving.
  • When serving, place a generous slice of butter on top of each steak, drizzle with the cooking juices, and accompany with escalivada and gazpacho salad.

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