Slow-cooked steaks with chilli gremolata

 


Slow-cooked steaks with chilli gremolata

Ingredients (11)

1 tbsp extra virgin olive oil, plus extra to serve

4 x 200g thick beef eye-fillet steaks

1/2 cup (150g) aioli (see notes)

Green salad, to serve

Chopped chives, to serve

Chilli gremolata

1/2 cup mint leaves, finely chopped

1/2 cup flat-leaf parsley leaves, finely chopped

1 long red chilli, seeds removed, finely chopped

1 long green chilli, seeds removed, finely chopped

Finely grated zest of 1 lemon

1 garlic clove, crushed

Method

Step 1

Preheat the oven to 110°C.

Step 2

For the gremolata, combine all the ingredients together in a bowl, then set aside to infuse while you cook the steaks.

Step 3

Heat the oil in an ovenproof frypan over high heat. Season the steaks, then cook for 1-2 minutes each side until browned. Transfer to the oven and roast, turning halfway, for 30 minutes for medium-rare. Remove from the oven and rest, loosely covered with foil, for 5 minutes.

Step 4

To serve, spoon some aioli onto the serving plates. Slice the steaks and divide among plates, then sprinkle with the gremolata and chives, then drizzle with oil and serve with green salad.

 

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