less than 30 mins
30 mins to 1 hour
By Sarti Packer & Itamar Srulovich
From Saturday Kitchen
For the smoky pepper salad
- 2 large Romano peppers
- 1 red chilli
- 1 small bunch parsley, leaves picked and chopped
- 3 sprigs fresh tarragon, leaves picked and chopped
- 1 garlic clove
- 4 spring onions, finely chopped
- 1 lime, zest and flesh
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- flaky sea salt and freshly ground black pepper
For the steak
- 1 large bone-in rib-eye steak
- olive oil, for brushing
For the honey and urfa chilli butter
- 80g/2oz salted butter
- 1 tbsp honey
- 1 tbsp urfa chilli flakes
- 4–5 grilled corn on the cob
Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool.
Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper.
Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary.
Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes.
To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn.
Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside.