Neil Perry shows us his tips for cooking the perfect steak in this mouth watering recipe.
Preheat the oven to 200C.
Season the steaks well with sea salt up to 2 hours before cooking, and allow them to come to room temperature.
To make the salsa, place the tomatoes and onion in a small ovenproof dish (that holds the tomatoes snugly), pour the olive oil over and season with sea salt. Roast for 1 hour or until the skins of the tomatoes burn a little.
Remove from the oven, pull the tomato skins, then place the contents of the dish in a small saucepan and mash the tomatoes with a pair of tongs. You should have a sauce with lots of olive oil on top. Bring it to the boil (the oil will then blend in), reduce it by a third, then add the chipotle powder and mix through. Cook for a further minute, then remove from the heat and allow to cool. Add the parsley and lime juice, then season to taste with sea salt and white pepper. Makes about 250g (1 cup).
Heat a flat or ridged chargrill pan on the stovetop or heat the barbecue to very hot.
Rub the steaks with a little olive oil. Cook them for about 2 minutes (for rare), then turn over and cook for a further 2 minutes. Allow the meat to rest in a warm place for 5 minutes.
Place the steaks on serving plates, top with a dollop of room temperature salsa and drizzle with extra virgin olive oil. Serve with your favourite potatoes and a bowl of boiled greens.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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