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

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


4 x 250g grass-fed rib-eye steaks

sea salt

extra virgin olive oil


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


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.

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

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