Chargrilled beef with manchego and olive butter

Enjoy the bold flavours of Spanish fare in this homestyle dish.


Ingredients 

•  2 tablespoons olive oil
•  2 tablespoons chopped thyme leaves
•  4 x 200g rib-eye steaks (on the bone) (see note)

Manchego butter

•  3/4 cup (60g) grated manchego cheese (see note)
•  150g unsalted butter, softened
•  1 teaspoon truffle oil (see note)
•  1 garlic clove, finely chopped
•  2 tablespoons chopped flat-leaf parsley
•  4 pitted black olives, chopped

Method 

Step 1
For the butter, place ingredients in a bowl and mash with a fork until combined.
Step 2
Form into a log, then enclose tightly in plastic wrap. Chill for 1-2 hours until firm.
Step 3
Meanwhile, combine olive oil, thyme and some salt and pepper in a bowl. Add the steaks, turning to coat in the marinade, then cover and place in the fridge for 1 hour to marinate. Bring to room temperature before cooking. Preheat a barbecue with a hood to high. (Alternatively, preheat the oven to 180°C and a chargrill pan over high heat.)
Step 4
Barbecue or chargrill the steak for 2-3 minutes each side until charred. Cover with barbecue lid (or transfer to a baking tray in the oven), and cook for a further 5 minutes for medium-rare or until done to your liking. Cover loosely with foil and leave to rest for 6-8 minutes.
Step 5
To serve, top each steaks with a generous slice of butter, drizzle with cooking juices and serve with the escalivada and gazpacho salad.


Nutrition

Energy 3545kJ	Fat saturated 36.00g
Fat Total 73.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 1.00g	Dietary Fibre -
Protein 48.00g	Cholesterol -
Sodium 261.23mg

Notes

Order rib-eye on the bone from butchers. Manchego, a hard sheep's milk cheese, and truffle oil are available from selected delis and gourmet food shops.


Source:

http://www.taste.com.au/recipes/24894/chargrilled+beef+with+manchego+and+olive+butter