Hestons ultimate steak
Everdure
Rated 5.0 stars by 1 users
Servings
4
Cook Time
30 minutes
Ingredients
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1 Steak per serve
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50g (1.76 oz) White onions, peeled and chopped
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230g (8.11 oz) Green bell peppers
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450g (15.87 oz) Ripe avocado, peeled and seeded
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10g (0.35 oz) Garlic cloves, peeled and chopped
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30g (1.06 oz) Parsley leaf
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80g (2.82 oz) White wine vinegar
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20g (0.71 oz) Cilantro leaves
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6g (0.21 oz) Salt
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200g (7.05 oz) Olive oil
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50g (1.76 oz) Red jalapenos
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30g (1.06 oz) White wine vinegar
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30g (1.06 oz) Mint leaves
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10g (0.35 oz) Coriander leaves
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10g (0.35 oz) Basil leaves
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20g (0.71 oz) Tarragon leaves
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60g (2.12 oz) Flat leaf parsley
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5g (0.18 oz) Cloves garlic, peeled
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6g (0.21 oz) Salt
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120g (4.23 oz) Olive oil
Guasacaca
Chimichurri
Directions
For the Guasacaca
Combine all the ingredients together in the jug of a blender and blitz until smooth. Transfer to an airtight container until needed.
For the Chimichurri
Combine all of the ingredients in the jug of a blender and blitz until finely coarse consistency. Place in an airtight container and place in the fridge until needed.
For the Steaks
Preheat the grill until it is very hot. Season the steak (ribeye) on both sides. Cook the steak, flipping it every 15 seconds. A 2cm (0.8 in) steak will take about 2 minutes to reach medium-rare. Insert the probe into the thickest part of the flesh. The meat will need to be removed approximately 5°C (41°F) (before reaching the desired temperature. The steak will carry on cooking after it’s removed. Place the meat on a cooling rack over a tray and allow to rest for 5 minutes before serving. This allows residual heat to finish the cooking, and lets the fibres relax, so that they hold on to more of their juices. Slice the stick against the grain and serve with the sauces from above.
