Neil Perry's grilled aged rib-eye with tomato salsa

Name: Neil Perry's grilled aged rib-eye with tomato salsa
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 4 x 250g rib-eye steaks, beaten to 2½-cm thick; sea salt; extra virgin olive oil; 1 lemon, quartered

Neil Perry

November 24, 2020

Serve this steak with salsa and roasted potatoes.William Meppem

easyTime:< 30 minsServes:4

Even a miracle recipe can't turn an ordinary steak into a great one. That's why it's worth buying a grass-fed, dry-aged steak from a good butcher: everything comes back to the quality of the beef. You can also use fillet, T-bone, sirloin and rump cuts. Oil the steak rather than the pan or grill; this helps stop burning and flare-ups. As for this salsa, I'm a big fan of it on pretty much anything – including bruschetta.

Ingredients

4 x 250g rib-eye steaks, beaten to 2½-cm thick
sea salt
extra virgin olive oil
1 lemon, quartered

For the salsa

3 garlic cloves
1 tsp sea salt
2 long red chillies, deseeded and roughly chopped
50g almonds, roasted
2 large vine-ripened tomatoes, peeled, deseeded and diced
2 tbsp flat-leaf parsley, finely shredded
splash of red wine vinegar
40ml extra-virgin olive oil
freshly ground black pepper

Method

1. To make the salsa, pound the garlic with half the sea salt in a large mortar with a pestle, followed by the chilli. Add the almonds and pound until well crushed, then add the tomato and remaining salt and gently crush. Add the parsley and red wine vinegar and stir through, then drizzle in the extra-virgin olive oil and a grind of fresh pepper.
2. Heat a flat or ridged grill pan on the stove, or heat the barbecue to very hot. Season the steaks well with sea salt, up to 2 hours before cooking. Rub with oil. Cook for 4 minutes, then turn over and cook for 3 minutes for medium-rare. Remove from the heat. Rest in a warm place for 5 minutes.
3. Place the steaks onto four serving plates, add salsa and finish with a squeeze of lemon. Serve with roasted potatoes.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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