Rib-Eye Steak with Picual Chimichurri

Rib-Eye Steak with Picual Chimichurri

Chargrilled rib-eye steak served with a vibrant chimichurri made with Bravoleum Picual Early Harvest Extra Virgin Olive Oil. Its intense green and peppery character stands up beautifully to the richness of the beef.

Serves: 2
Preparation time: 15 minutes
Cooking time: 8–10 minutes
Resting time: 5 minutes
Difficulty: Easy

Ingredients

For the steak

  • 2 rib-eye steaks, approximately 250g each

  • 1 tablespoon Bravoleum Picual Early Harvest Extra Virgin Olive Oil

  • Sea salt

  • Freshly ground black pepper

For the Picual chimichurri

  • 4 tablespoons Bravoleum Picual Early Harvest Extra Virgin Olive Oil

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove, finely grated

  • 3 tablespoons fresh flat-leaf parsley, finely chopped

  • 1 tablespoon fresh oregano, finely chopped

  • ½ teaspoon dried chilli flakes

  • ¼ teaspoon sea salt

  • Freshly ground black pepper

Method

  1. Remove the steaks from the refrigerator approximately 20 minutes before cooking.

  2. Prepare the chimichurri by combining the parsley, oregano, garlic, chilli flakes, red wine vinegar and sea salt in a small bowl.

  3. Stir in four tablespoons of Picual olive oil. Add black pepper to taste and leave the sauce to rest while cooking the steaks.

  4. Pat the steaks dry with kitchen paper. Rub them with one tablespoon of Picual olive oil and season generously with salt and pepper.

  5. Heat a cast-iron griddle or heavy frying pan over high heat until very hot.

  6. Place the steaks in the pan and cook without moving them for approximately 3 minutes.

  7. Turn and cook for another 2–4 minutes, depending on the thickness of the steaks and your preferred level of doneness.

  8. Transfer the steaks to a warm plate and leave them to rest for five minutes.

  9. Slice the steaks against the grain and spoon over the Picual chimichurri immediately before serving.

  10. Finish with a final drizzle of Picual olive oil and a small pinch of sea salt.

Serving suggestion

Serve with roasted potatoes, grilled vegetables or a simple tomato salad. Place additional chimichurri on the table for serving.

Why Picual works

Early-harvest Picual has an intense herbaceous flavour and a distinctive peppery finish. These characteristics balance the richness of rib-eye steak and reinforce the fresh garlic and herbs in the chimichurri.

Allergen information: No declarable allergens in the listed ingredients. Always check individual packaged ingredients.