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.
Nothing beats the mouth-watering flavours of a beautiful piece of meat, perfectly charred on the barbeque and served with a fresh and flavour filled green sauce.
Jacob’s Creek partnered with celebrity chef Andy Allan and Ben Milbourne, as they journeyed around Australia celebrating the wonderful diversity of Aussie cuisine. Kicking off their journey at a cattle farm in lush Cape Grim, Tasmania this delicious dish uses fail proof 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