Dry aged barbecued rosemary rib-eye with chimichurri

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.