recipes > Barbecued rib-eye with chimmichurri
Jacob’s Creek’s new Barossa Signature range has partnered with Andy and Ben Eat Australia, a new show celebrating the wonderful diversity of Australian cuisine.
Andy and Ben kick off their foodie journey at a cattle farm in lush Cape Grim, Tasmania, where Andy grills a mouthwatering rib-eye with green sauce. Get his failproof tips for grilling the ultimate steak.
- 600 g piece Cape Grim rib eye steak
- Olive oil, for rubbing
- ¼ bunch coriander, leaves picked
¼ bunch parsley, leaves picked
- 1 green chilli, seeded and finely chopped
- 1 garlic clove, finely chopped
- Juice and zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Preheat the barbecue to medium heat.
- Rub the steak with olive oil
- Start by whacking the steak on your barbie and cooking for 8 minutes on each side for medium rare but it’s up to you and how you like your steak.
- Remove from the barbie and rest the steak for half the time you cooked it.
- Meanwhile, for the Chimmichurri, you want the sharpest knife in the house to chop your herbs. But don’t go at it like a mad man because all you’ll do is turn your herbs into something that tastes like grass clippings.
- Place in a bowl with all the remaining ingredients, season and give it a taste. You’re looking for a balance between the herbs, a background heat from the chilli and garlic, acidity and salt. The olive oil will bring everything together.
Barossa Signature Cabernet Sauvignon
Perfect with a juicy steak!See more about this wine