Rib Eye with Cilantro Lime Dip

Steak it or leave it! I mean, who doesn’t like a good piece of steak? Rare, Medium or Well done – who are we to judge how you like yours. And dips? Well maybe the secret of a good steak is in the dip? This lime coriander rib eye steak is absolutely amazing!

Ingredients

Ingredients
Servings:
g
Rib Eye Steak
preferably 2.5 – 4 cm thick
Salt & Pepper to taste
tsp
Butter
Lime Coriander Topping
Handful Fresh Coriander
Shallot
Garlic Clove
tbsp
Lime Juice
tbsp
Red Wine Vinegar
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Into a food processor, add the coriander, shallot and garlic and pulse a few times.
  2. Add the lime juice, red wine vinegar, olive oil, salt and pepper and pulse until everything is chopped finely. Adjust with olive oil if needed.
  3. Preheat a grilling pan to high heat.
  4. Pat the steak dry and brush it with melted butter.
  5. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50 °C for rare, 60 °C for medium and 70 °C for well-done.
  6. Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Resting time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when carving.
  7. Once done, slice the steak across the grain and drizzle the lime coriander topping over the steak.
  8. Serve with baked potatoes and salad.

Preparing In The Kitchen
  1. Into a food processor, add the coriander, shallot and garlic and pulse a few times.
  2. Add the lime juice, red wine vinegar, olive oil, salt and pepper and pulse until everything is chopped finely. Adjust with olive oil if needed.
  3. Preheat a grilling pan to high heat.
  4. Pat the steak dry and brush it with melted butter.
  5. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50 °C for rare, 60 °C for medium and 70 °C for well-done.
  6. Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Resting time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when carving.
  7. Once done, slice the steak across the grain and drizzle the lime coriander topping over the steak.
  8. Serve with baked potatoes and salad.

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