Tue, 3 March 2020
Chef Jack O'Keeffe serves a mean and meaty pan-fried rib-eye with a side of smokey cowboy beans and a chimichurri sauce.
Pan Fried Rib-eye Steak, Smokey Cowboy Beans and Chimichurri Sauce
(Serves 2)
INGREDIENTS
• 1x 500g Rib-eye Steak ideally on the bone.
• 4 TBSP Sunflower Oil
• 2 Cloves of Garlic
• 2 Sprigs of Rosemary
• 2 TBSP Butter
• 1 Can of Mixed beans
• 1 TBSP Maple Syrup
• 1 TBSP Red Wine Vinegar
• 1 TBSP Smoked Paprika
• ½ TSP Garlic Powder
• ½ Red Onion Diced
• 1 Jalapeno, Diced
• 1 Bunch of Coriander
• 1 Bunch of Parsley
• ½ Bunch Oregano
• 1 TBSP Red Wine Vinegar
• 6 TBSP Extra Virgin Olive Oil
• Salt and Pepper
METHOD
1) Place the steak on a plate and dust with heavy layer of sea salt all over. Allow to sit in the salt for at least 30 minutes
2) Grab a heavy based saucepan and place on a medium heat
3) Open the bean can and add to the pot along with maple syrup, red wine vinegar, smoked paprika and garlic powder
4) Bring the mix to the simmer while stirring. Once simmering lower the heat and allow to the liquid to reduce
5) Placea frying pan on a very high heat, when its super-hot add the 4 TBSP sunflower oil and carefully add the add the steak.
6) Cook the steak for 2 minutes on each side, seal around the edges and remove the pan from the heat.
7) Add the garlic, rosemary and butter to the pan, when the butter begins to foam, start spooning it over the steak.
8) Turn the steak onto the fat and keep in the pan until you’re ready to serve
9) On a large wooden board, chop the parsley, coriander and oregano. Add the red onion and jalapeno to the board along with the red wine vinegar and olive oil. Mix it all together using your knife.
10) Remove the steak from the pan and place on the board moving it around coating it in the sauce. Flip it over and repeat.
11) Now, get a sharp knife and carve into thick slices. Sprinkle with sea salt and pepper and serve alongside the smoky beans.
