We've selected renowned Australian chef Neil Perry's rib eye steak with Chimichurri recipe to celebrate our Southern Hemisphere EVOO's. He always recommends using extra virgin olive oil before grilling for searing his steaks and a freshly made Chimichurri as an herby, garlicky topper. For a final finish he (and we) suggest a generous drizzle of EVOO and a splash of fresh lemon, a classic Neil Perry treatment. Tip: Flank or skirt steak is a more affordable, yet beefy option. 


2 rib rye steaks (about 1.5 inches thick)
Sea salt and freshly ground black pepper
Extra Virgin Olive Oil
1/2 cup Chimichurri sauce


Let rib eye steaks come to room temperature for about 30 minutes to ensure even cooking. Preheat grill to high heat. Season the steaks generously with salt and freshly ground black pepper on both sides. Drizzle with a bit of olive oil and rub the seasonings into the meat. Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare (adjust cooking time to your preferred level of doneness). Remove steaks from grill and let them rest for a few minutes on a cutting board, tented with foil.

To Serve:
Slice the rested Rib Eye steaks against the grain for tenderness. Spread Chimichurri sauce generously over the sliced steak. Sprinkle more salt and pepper to taste, drizzle with more EVOO and squeeze fresh lemon onto steak.