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Chimichurri rib eye with red cabbage & radish slaw
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate classic steak and veggies with bold South American flair.
Ingredients:
  • 332.50 ml chopped fresh continental parsley
  • 187.50 ml chopped fresh coriander
  • 82.50 ml chopped fresh oregano
  • 2 garlic cloves, finely chopped
  • 160ml (2/3 cup) olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 2.40 gm sea salt flakes
  • 3/4 tsp dried chilli flakes
  • 4 (about 450g each) beef rib eye steaks, on the bone
  • Olive oil spray
  • 200g (3 cups) finely shredded red cabbage
  • 200g (3 cups) finely shredded green cabbage
  • 5 radishes, thinly sliced
  • 165.00 ml fresh coriander leaves
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, trimmed, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lime juice
  • 2.50 gm caster sugar
Instructions:
  • Finely chop parsley, coriander, oregano, and garlic in a food processor. Transfer to a bowl and mix in oil, red wine vinegar, salt, and chili flakes. Season with pepper. Reserve 1/2 cup of chimichurri, toss beef to coat, cover, and refrigerate for 1 hour. Transfer the rest of the chimichurri to a separate bowl and refrigerate until needed.
  • Preheat oven to 180°C and chargrill on high. Drain marinated steaks, spray with oil, season with salt and pepper, and cook for 4-5 minutes per side until browned. Transfer to wire rack in roasting pan, roast for 10 minutes for medium-rare. Place on serving plate, cover with foil, and let rest for 5 minutes before serving.
  • Mix together the cabbage, radish, coriander, carrot, and shallot in a large bowl. In a separate container, whisk together oil, lime juice, and sugar; season with salt and pepper. Drizzle the dressing over the cabbage mixture and mix well.
  • Plate the steak and slaw, then generously drizzle with flavorful chimichurri sauce before serving.

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