Grilled aged rib-eye with tomato, onion and chipotle salsa

all details

A hint of chilli turns a simple steak into a meal fit for a conquistador.

Ingredients

4 x 250g grass-fed rib-eye steaks

sea salt

extra virgin olive oil

Salsa

4 large vine-ripened tomatoes

1 small red onion, peeled and finely sliced

100ml extra virgin olive oil

sea salt and freshly ground pepper

1 1/2 tbsp chipotle chilli powder

1 tbsp roughly chopped flat-leaf parsley

juice of 1 lime

Method

Season the steaks well with sea salt up to 2 hours before cooking, and allow them to come to room temperature.

Place the tomatoes and onion in a small ovenproof container (that holds the tomatoes snugly), pour the olive oil over and season with salt. Roast for 1 hour or until the skins of the tomatoes burn a little.

Remove from the oven, pull off the tomato skins, then place the contents of the container in a small saucepan and mush the tomatoes with a pair of tongs. You should have a sauce with lots of olive oil floating.

Bring it to the boil (the oil will blend in), reduce by a third, then add the chipotle powder and mix through. Cook for a further minute, then remove from the heat and allow to cool.

Add the parsley and lime juice, check the seasoning and add some pepper.

Heat a flat or ridged grill pan on top of the stove or heat the barbecue to very hot.

Rub the steaks with a little oil. Cook them for about 2 minutes (for rare), then turn over and cook for a further 2 minutes. Allow the meat to rest in a warm place for 5 minutes.

Place a steak in the middle of each plate and place a dollop of room-temperature salsa on top, drizzle with extra virgin olive oil and serve with your favourite potatoes and a bowl of boiled greens.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Beef
  • Cuisine - Mexican
  • Course - Dinner
  • Occasion - Barbecue

Similar recipes

Murdoch Recipe Thumbnail

Mexican chilli beef with beans and rice

Rating: 2.5 out of 5 stars
Reader ratings (21)
Neil Perry's skirt steak tacos.

Skirt steak tacos

Neil Perry

Rating: 3 out of 5 stars
Reader ratings (16)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November