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   


  1. Preheat the barbecue to medium heat. 
  2. Rub the steak with olive oil 
  3. 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. 
  4. Remove from the barbie and rest the steak for half the time you cooked it. 
  5.  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. 
  6. 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

Barossa Signature Cabernet Sauvignon

Perfect with a juicy steak!

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