Name: Slow-cooked steaks with chilli gremolata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil, plus extra to serve; 4 x 200g thick beef eye-fillet steaks; 150g aioli; Green salad, to serve; Chopped chives, to serve; 125.00 ml mint leaves, finely chopped; 125.00 ml flat-leaf parsley leaves, finely chopped; 1 long red chilli, seeds removed, finely chopped; 1 long green chilli, seeds removed, finely chopped; Finely grated zest of 1 lemon; 1 garlic clove, crushed

Slow-cooked steaks with chilli gremolata

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Slow-cooked steaks are ultra-tender, akin to sous-vide cooking.

Ingredients:

4 x 200g thick beef eye-fillet steaks
150g aioli
Green salad, to serve
Chopped chives, to serve
125.00 ml mint leaves, finely chopped
125.00 ml flat-leaf parsley leaves, finely chopped
1 long red chilli, seeds removed, finely chopped
1 long green chilli, seeds removed, finely chopped
Finely grated zest of 1 lemon
1 garlic clove, crushed

Instructions:

Preheat the oven to 110°C for the perfect cooking temperature.
Make the gremolata by mixing all the ingredients in a bowl and let it infuse while you prepare the steaks.
Preheat the oil in a hot ovenproof frypan. Season the steaks and sear each side for 1-2 minutes until golden. Roast in the oven for 30 minutes for medium-rare, turning halfway through. Rest the steaks, covered with foil, for 5 minutes before serving.
For a stunning presentation, place a dollop of aioli on each serving plate. Slice the steaks and distribute them evenly among the plates. Sprinkle with gremolata and chives, then finish with a drizzle of oil. Serve alongside a fresh green salad for a delightful meal.

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