BBQ rib-eye steaks with chimichurri

BBQ Marinated Rib-Eye Steaks with Chimichurri, Paprika Sweet Potato Wedges, Salad and a Creamy Ranch Dip.

Serves 2

Ingredients:

2 Todenham Manor Farm Rib-Eye steaks

Olive oil

Knob of melted butter

2-3 sweet potatoes

Handful of garlic cloves

2 tsp paprika

2 tsp corn flour

Vine cherry tomatoes

Cucumber

Radishes

Mixed salad leaves

Spice rub for steaks:

1 tsp smoked paprika

½ tsp cumin

½ tsp oregano

½ tsp garlic granules

½ tsp salt

½ tsp black pepper

Chimichurri:

Handful of coriander

Small handful of parsley

½ green chilli

½ lime – juice

1tsp honey

1 garlic clove – crushed or grated

1 tbsp white wine vinegar

75ml olive oil

Salt and pepper

Ranch Dip:

1 tbsp mayonnaise

1 tbsp crème fraiche

1 tbsp sweet chilli sauce

Chilli flakes

Method:

1. Mix together the spice rub in a bowl. Drizzle some olive oil over the steaks then rub in the spice mix on both sides. Allow to marinade for 2 hours or overnight in the fridge.

2. For the wedges, preheat the oven to 200c fan. Peel and slice the potatoes into wedge shapes, toss in olive oil, salt, the paprika and corn flour, spread on a non stick baking tray and roast for around 45 mins turning every 15 minutes until they crisp up. Add the whole garlic cloves after 25 mins.

3. While the wedges are cooking fire up the bbq! Once ready, depending on thickness the steaks will only need 2-4 mins on each side. Brush each side with a little melted butter whilst cooking. Allow to rest for about 5 minutes before slicing.  Pop the tomatoes on the bbq at the same time and cook with indirect heat until they are soft.

4.For the chimmichuri finely chop the herbs and combine all of the ingredients in a bowl. Season to taste.  For the ranch sauce,  simply mix everything in a bowl and top with some chilli flakes if you like heat.

5.Use a peeler to make cucumber shavings and finely slice the radish. If arranging on a serving board make a bed of the mixed salad leaves, arrange the cucumber, radish and cherry tomatoes on top, arrange the sliced steak in the middle and nestle in the little bowls of sauces and the wedges!