/assets/logos/nz-taste.svg
Recipe

Rib eye steak with green sauces

These hefty rib eye steaks are a mighty step up from a usual scotch fillet recipe and pair wonderfully with these zippy South American-inspired herb sauces

By Fiona Hugues
  • 20 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
    Print

Ingredients

  • 2 1 inch-thick rib eye steaks, at room temperature
  • vegetable oil
Creamy coriander sauce
  • 1/4 cup pickled jalapeños
  • 1 1/2 cup loosely packed coriander leaves
  • 1/2 cup light sour cream
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • juice of 1-2 limes
Chimichurri
  • 2/3 cup flat-leaf parsley
  • 1/2 cup fresh coriander leaves
  • 2 clove garlic, chopped
  • 1/2 red chilli, deseeded and chopped
  • 1 teaspoon dry oregano
  • 1/4 cup lime juice (or to taste)
  • 1 teaspoon salt
  • 1/2 cup olive oil (or more if required)

Method

  • 1
    Lightly oil and season meat on both sides. Preheat oven to 190°C fanbake. Heat an ovenproof grill pan on stovetop until very hot.
  • 2
    For medium rare: cook your rib eyes on stovetop for at least 30 seconds on each side until well marked, then place pan in the oven for 3 minutes.
  • 3
    Remove from oven, flip steaks over, cover pan with foil and let rest for 4 or so minutes.
  • 4
    For the creamy coriander sauce, place all ingredients in a food processor and blitz until loosely chopped and combined.
  • 5
    For chimichurri, place all ingredients in a food processor and blitz until loosely chopped and combined. Add more oil if needed to create a loose slurry. Adjust seasoning to taste.
  • 6
    Serve steaks with one or both of the green sauces and plenty of crusty bread.

Notes

  • It's best when cooking steak to have it at room temperature first – so bear that in mind before you cook. - The creamy coriander sauce is also great for Mexican meals, especially in soft tacos or on spicy grilled meats. It’s best made on the day you plan to use it.

read more from

/assets/logos/nz-taste.svg