A sizzling, flavour-packed dish perfect for a romantic dinner or a special meal to share. This beautifully seared ribeye steak is infused with the rich, smoky heat of Banhoek Chilli Oil, creating a perfectly caramelised crust. Topped with a zesty tomato chimichurri sauce bursting with fresh herbs, lemon, and lightly sautéed tomatoes, this dish strikes the perfect balance between bold and fresh flavors. Serve with your favorite sides and a glass of wine for an unforgettable Valentine’s-inspired meal.
Use the listed ingredients below and shop online at your nearest Sainsbury's or visit our store locator for more stockists.
SERVES: 2
PREP TIME: 15 MINS
COOKING TIME: 8 MINS
INGREDIENTS:
2 rib eye steaks roughly 200g each.
300g mini tomatoes
10g fresh parsley
5g fresh rosemary
1 lemon, juice and zest
Banhoek Chilli Oil
Salt and pepper
METHOD:
Prepare the chimichurri:
Slice the mini tomatoes in half. Lightly fry in Banhoek Chilli Oil until slightly softened. Remove and set aside in a small bowl.
Finally chop the parsley and rosemary. Add the herbs and ¼ cup Banhoek Chilli Oil, to the mini tomatoes, together with the zest and juice of 1 lemon. Season with salt and pepper and mix well.
Cook the steaks:
Drizzle the steaks with Banhoek chili oil and season with salt and pepper. Heat a frying pan to med-high heat and fry the steaks for three minutes on one side until golden, add a little butter for flavour and colour, and then turn and cook for a further 2 to 3 minutes until preferred doneness. Remove from the pan and allow to rest for at least five minutes.
Serving:
Slice the steak into thick pieces and place on a serving platter. Spoon over the tomato chimichurri sauce and enjoy with your favourite sides.
