By Gareth Mullins

Ingredients

• 1 Signature Tastes Hereford rib eye steak 450g
• 1 Pack vine cherry tomatoes
• 20ml Olive oil
• Salt
• Pepper
• 5 Large baking potatoes, peeled and cut into large chunky chips

Chimichurri Sauce:

If you prefer a fresh, herbaceous sauce, try this classic Chimichurri:

• 1 Bunch coriander, picked
• 1 Bunch parsley, picked
• 1 Red chili, chopped
• 1 Clove garlic, chopped
• 1 Shallot, peeled and chopped
• 80ml Olive oil
• 20ml red wine vinegar
• 1 tsp salt
• 1 tsp pepper

Peppercorn ‘Café au Lait’ Sauce:

If you’d rather a rich, creamy peppercorn sauce, here’s how to make it:

• 1 tbsp butter
• 2 large shallots, finely chopped
• 3 tsp green peppercorns in brine, drained
• 3 tbsp brandy
• 200ml double cream
• Salt
• Black Pepper

Salad:

• 1 Packet of SuperValu spinach and rocket mix
• 30ml Olive oil
• 10ml balsamic vinegar
• Salt
• Pepper

Method

1. Place the potatoes in a pot of cold water and bring to a boil. Once boiling, remove from the heat and drain. Spread on a wire rack to cool completely.
2. Heat your deep fryer to 160°C. Fry for 6 mins to blanch them. Remove and allow to cool again. Raise the temperature to 190°C. Fry until crispy and golden, about 3-4 mins. Drain on kitchen paper and season with sea salt.
3. Remove the steak from the fridge 30 mins before cooking to bring it to room temperature. Preheat the oven to 200°C.
4. Heat a pan on the stove until smoking hot. Season the steak with olive oil, salt, and pepper, then sear it for 3-4 mins on each side until a golden crust forms.
5. Transfer the steak to a preheated oven tray and cook in the oven (Rare: 5-6 mins, Medium-rare: 7-8 mins, Medium: 9-10 mins, Well done: 15 mins). Remove from the oven and place on a warm plate. Let it rest for 10 mins.
6. For Chimichurri Sauce: In a blender, combine the coriander, parsley, chili, garlic, shallot, olive oil, red wine vinegar, salt, and pepper. Blitz until smooth and pesto-like in texture. Transfer to a small bowl and serve on the side.
7. For Peppercorn ‘Café au Lait’ Sauce: Melt the butter in a large pan over medium heat. Add the shallots and peppercorns, cooking for 5 mins until the shallots are softened but not browned. Add the brandy and cook until it has reduced by almost half. Be cautious when cooking with brandy, as it may flambé if the flame catches. Pour in the cream, increase the heat, and boil rapidly until the sauce thickens and coats the back of a spoon. Taste and season with salt and cracked black pepper to your preference.
8. Cut the tomatoes into two bunches. Place on a baking tray and drizzle with 20ml of olive oil. Season with salt and pepper.
9. Roast in the preheated oven at 200°C for 6 mins, or until the tomatoes are hot and softened.
10. In a large bowl, toss the spinach and rocket mix with olive oil, balsamic vinegar, salt, and pepper. Serve alongside the steak.