- 1 garlic clove, finely chopped
- ½ red onion, finely chopped
- handful parsley leaves, finely chopped
- handful coriander leaves, finely chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 lime, juice only
- pinch dried red chilli flakes
- sea salt and freshly ground black pepper
- 1 large Spanish onion, sliced into rings
- 100ml/3½fl oz milk
- 50g/2oz plain flour
- 1 tbsp cornflour
- pinch paprika
- vegetable oil, for shallow frying
- 2 rib-eye steaks (about 225g/8oz each)
- 1 tbsp olive oil
- mixed salad leaves
- 1-2 tsp olive oil
- ½ lime, juice only
- For the chimichurri salsa, mix all of the salsa ingredients together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and set aside.
- For the onion rings, soak the separated onion rings in the milk. Sift the flour, cornflour and paprika together into a bowl and season with sea salt and freshly ground black pepper.
- Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).
- Drain the onions and dredge them in the flour mixture until well coated, shaking off any excess. Fry the onions rings in the hot oil in batches for 1-2 minutes or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sea salt. Repeat the process as necessary.
- For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks and season with sea salt and freshly ground black pepper. Place the steaks into the hot pan and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes before serving.
- For the salad, toss the leaves in a little olive oil and lime juice. Season with sea salt and freshly ground black pepper.
- To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side.