Rib Eye Steak with Chimichurri, Flat Breads, Tomato and Onion Salad by Somerset Foodie
- 1 or 2 Steaks, depending on how hungry you are (rib-eye, rump, sirloin - your choice)
- 1 x Pinsa Romana
- 125g Cherry Tomatoes, halved
- 1 x Red Onion, finely sliced
- Extra Virgin Olive Oil
- Salt & Pepper
- 100ml Chimichurri Sauce
- Remove your steaks (an hour before you cook is great) from the fridge and season with salt and pepper.
- Defrost the pinsa romana.
- Pre-heat your oven to 250°C (or as hot as it will go!)
- Combine the sliced tomatoes and red onion in a bowl and season with salt. Drizzle over 3 or 4tbsps of extra virgin olive oil and leave on the side. After 10 minutes you will end up with something that looks like a tomato and onion flavoured oil.
- Heat up your pan until it's smoking hot.
- Sear the steaks in the hot pan until cooked to your preference.
- Drizzle olive oil all over the pinsa romana and massage it evenly across the bread, sprinkle with sea salt.
- Place the pinsa romana in the hot oven and cook for 3-4 minutes, until golden.
- Once the steaks are cooked, remove from the pan and leave to rest for 3-4 minutes
- Remove the pinsa from the oven, cut into wedges and arrange on your serving plates. Scatter the tomato and onion salad, with all the oil and juices across the bread.
- Carve the steaks into strips, pour all the resting juices over the bread and tomatoes and lay the meat across.
- Drizzle with chimichurri sauce, a little more extra virgin olive oil and eat with a salad on the side.