We need to talk about Lily James’ incredible transformation into Pamela Anderson
We need to talk about Lily James’ incredible transformation into Pamela Anderson

Jennifer McShane

Lockdown lifting: We are getting out, so why aren’t we happier?
Lockdown lifting: We are getting out, so why aren’t we happier?

Louise Slyth

‘Covid restrictions prevented us from sharing the birth of our first child’
‘Covid restrictions prevented us from sharing the birth of our first child’

Justine King

Lynn Enright: ‘It’s no wonder young women are vaccine hesitant’
Lynn Enright: ‘It’s no wonder young women are vaccine hesitant’

Lynn Enright

A ‘Bennifer’ reunion? Jennifer Lopez and Ben Affleck holiday together 17 years after split
A ‘Bennifer’ reunion? Jennifer Lopez and Ben Affleck holiday together 17 years after split

Jennifer McShane

Inside the secret world of Ireland’s kink, BDSM and swinging scene
Inside the secret world of Ireland’s kink, BDSM and swinging scene

Sophie White

The trending cuts and colours to know for your long-awaited hair appointment
The trending cuts and colours to know for your long-awaited hair appointment

Holly O'Neill

Image / Editorial

Dry aged barbecued rosemary rib-eye with chimichurri


by Meg Walker
15th Jul 2018
blank

 

Dry Aged Barbecued Rosemary Rib-Eye with Chimichurri

Serves 4-5

Ingredients
2 x 1 kg aged rib-eye steaks (grass-fed)
olive oil, for cooking
1 bunch fresh rosemary
1 quantity chimichurri (see below)

For the chimichurri
1 firmly packed cup chopped parsley leaves
1 firmly packed cup chopped coriander leaves
½ firmly packed cup chopped oregano leaves
1 garlic clove, chopped
250ml extra virgin olive oil
1½ tbsp red wine vinegar
1 tbsp balsamic vinegar
finely grated zest of 1 lemon
small pinch dried chilli flakes

Method
To make a rustic chimichurri, combine all the ingredients in a bowl. Season with salt and pepper and mix well.

For a smooth chimichurri, combine all the ingredients in a food processor or blender. Season with salt and pepper and blend until smooth.

Chimichurri can be stored in an airtight container in the fridge for up to a week.

Take the beef out of the fridge and let it come to room temperature. Preheat the grill plate of a covered barbecue until it is super hot.

Rub the steak with olive oil then season with lots of sea salt. Place onto the hottest part of the barbecue and cook for at least 5 minutes without turning, to create a thick crust. Turn over and cook for 4-5 minutes. Keep flipping and turning every 4-5 minutes for about 20 minutes in total, to create a thick crust.

Move the steak to the flat plate (unlit side of the barbecue), close lid and cook for another 10-15 minutes.

Place half the bunch of rosemary onto a large sheet of foil. Sit the steaks on the rosemary, drizzle with more oil and season with more salt. Top with the rest of the rosemary then fold the foil over to tightly enclose. Wrap in a damp tea towel and let rest for 10 minutes.

Remove, slice and serve with chimichurri.

Extracted from Balance: The Australian Wholefood Cookbook by Guy Turland and Mark Alston (HarperCollins, approx €23). Photography © Rob Palmer.

 

Also Read

blank
HEALTH & WELLNESS
The trickle of information from the Government on restrictions has made a grim situation so much worse

By Amanda Cassidy

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

blank
EDITORIAL
The Howth train attack represents a lawlessness that makes me fear for my daughters

I fear the true fallout of Covid on our cities...

By Amanda Cassidy

blank
EDITORIAL
“You’re weird Mammy… other mothers iron”: Author Elske Rahill on writing and motherhood

“Every baby costs you a book” – that’s something women...

By IMAGE

shells cafe
EDITORIAL
A Sligo cottage is transformed into a cool and cosy surfers’ haven

Still one of our favourite homes ever, the easy-breezy interiors...

By IMAGE Interiors & Living

blank
EDITORIAL
Is marketplace feminism stealing the limelight from real female-driven issues?

‘Femertising’ is big business. Brands are increasingly taking advantage of...

By Amanda Cassidy