Photo: William Meppem
4 x 250g grass-fed rib-eye steaks
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.
- Main Ingredients - Beef
- Cuisine - Mexican
- Course - Dinner
- Occasion - Barbecue