• Serves:  3-4
• Preparation Time:   30 minutes
• Cooking Time:  8 minutes

INGREDIENTS

Chimichurri:

80ml olive oil

1.5ml red wine vinegar

15g parsley, finely chopped

15g coriander, finely chopped

1 Tbsp honey

1 tsp Dijon mustard

2 cloves garlic, finely minced

1 small red chilli, deseeded and finely chopped

½ tsp salt

¼ tsp ground black pepper

2 x 600g ribeye steaks (bone in)

1 tsp cooking oil

1 Tbsp Dijon mustard

2 tsp salt

1 tsp ground black pepper

METHOD

Mix all the ingredients for the chimichurri together. Allow to sit in the fridge for at least 2 hours before serving. Stirring once or twice.

Trim any excess fat off your rib eye steaks. Top with the oil and mustard, and season with salt and pepper. Massage these well into the steak. Allow to sit for 15 minutes.

Heat your griddle pan or grill to a high heat. Add the steaks and allow them to cook for 4 minutes per side, or according to how you like them done. Remove from the heat and place the steaks on a board. Top with a teaspoon of butter each and allow to rest for 10 minut