Rib-eye steak with smoky pepper salad and urfa chilli butter
Barbecuing a large rib-eye steak with the bone in means the meat is wonderfully tender with a charred, caramelised outside. Serve with a smoky, herby salad and grilled corn smothered in a honey and chilli butter.
Ingredients
For the smoky pepper salad
- 2 large Romano peppers
- 1 red chilli
- 1 small bunch parsley, leaves picked and chopped
- 3 sprigs fresh tarragon, leaves picked and chopped
- 1 garlic clove
- 4 spring onions, finely chopped
- 1 lime, zest and flesh
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- flaky sea salt and freshly ground black pepper
For the steak
For the honey and urfa chilli butter
Method
Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool.
Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper.
Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary.
Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes.
To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn.
Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside.
Recipe Tips
Not barbecue weather? You can char the peppers and chilli directly on the flame of a gas hob, or under a hot grill. Caramelise the beef in a very large, ovenproof frying pan for about 5 minutes on each side, then roast for 12 minutes at 200C/180C Fan/Gas 6. You won’t get the same smokiness that comes with cooking over flames, but you can compensate by adding a very large knob of butter to the pan and/or seasoning with smoked salt instead of regular.
