Seared herby beef

Prep time: min
Total time: min
Serves 6
1 bunch
fresh thyme
3 cloves
garlic, peeled
sea salt and freshly ground black pepper
olive oil
2 1/4 lbs
rib eye steaks, trimmed of excess fat
1 kg
3 oz
arugula
85 g
1
lemon
For the salsa:
3
red chilies, halved and seeded
4
sweet red peppers, halved and seeded
1
red onion, cut into wedges
3 tbsp
capers
6
anchovy fillets
1
a small bunch of basil, leaves picked, smaller leaves reserved
red wine vinegar
extra virgin olive oil
(1/6 of the recipe):
calories
460
fat
28 g
saturated fat
6.5 g
carbs
7.1 g
sugar
5.5 g
protein
42.9 g
sodium
1.3 mg

Directions

  1. Preheat your barbecue or grill pan so it’s nice and hot when you’re ready to cook.

  2. Pick the leaves from half of your bunch of thyme, then pound them with a pestle and mortar with the garlic and a good pinch of sea salt. Mix in a good lug or two of olive oil, then spoon half of the marinade over the beef and really massage it into the meat. Leave for at least 30 minutes to let the marinade work its magic. Tie the remaining thyme sprigs together with a piece of string to make a brush.

  3. While the beef’s marinating, make the salsa. Halve and seed the chili and sweet peppers and cut the red onion into wedges. Place on the barbecue or grill pan and cook for up to 20 minutes, turning occasionally, until slightly charred all over – the chilies need only about 5 minutes and you may need to do this in batches. Put them in a food processor, peeling off any very black skin, and whiz up with the capers, anchovies and basil until very finely chopped. Add a generous splash of red wine vinegar and a few lugs of extra virgin olive oil and whiz again until you’ve got a good dipping consistency. Taste to check the balance of flavours and season with sea salt and freshly ground black pepper if needed.

  4. Put the beef on the barbecue or grill pan and cook for 10 minutes, turning every minute, to give it a good bit of colour, using the thyme brush to baste it with your remaining marinade as you go, making sure to cook through after the last brushing. These timings will give you rare to medium-rare meat, which is how I like it, but feel free to cook it for a bit longer, depending on how you like it. When done, leave to rest for 10 minutes.

  5. Toss the arugula in a little extra virgin olive oil, a squeeze of lemon juice and a pinch of sea salt and freshly ground black pepper. Put the meat on a big board and squeeze over a little lemon juice, then top with the lightly dressed arugula. Serve with that gorgeous spicy pepper salsa.