Fri, 22 May 2026
Two ribeye steaks on the bone
Sea salt and cracked black pepper
Fresh parsley
2 to 3 tablespoons of vinegar
Olive oil
Lemon
For the potato salad
Baby potatoes parboiled
3 tablespoons of mayonnaise
1 teaspoon of curry powder
3 to 4 tablespoons of pomegranate seeds
For the rocket salad
Irish cherry tomatoes
Rocket leaves
Parmesan shavings
French dressing
Baby mozzarella
Method
Preheat your barbecue. this matters, even if you are using a gas or charcoal.
With the steak, remove it from the fridge for 35 minutes so it comes to room temperature.
Seasoned with sea salt and cracked black pepper then rub in some of the oil.
Once the barbecue is hot enough seal the steaks on both sides until they get a lovely crust.
This normally takes around 3 to 4 minutes on each side. then on the lower side of your barbecue where the heat is slightly lower place the stakes on and cover the lid of the barbecue.
Cook for a further 8 to 10 minutes depending on the size of the steaks
For the chimichurri, place the herbs along with the vinegar, olive oil, salt and lemon into the past order and bring it all together
And then for the mixed leaf salad dressing all before serving with the beautiful palms and shavings and mozzarella cheese
For the salad mix the baby potatoes with a mayo, pomegranate seeds and curry powder and seasoning if needed with some lemon zest
Serve all up together a nice big platter and enjoy your Friday
