Ribeye Steak with Smoky Capsicum Salad
Ribeye Steak with Smoky Capsicum Salad



  • 2 red capsicums
  • 1 red chilli
  • 1 bunch of parsley, leaves chopped
  • 3 tarragon sprigs, chopped
  • 1 garlic clove
  • 4 chopped spring onions
  • 1 lime
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Salt and pepper
  • For the Steak
  • 1 ribeye steak
  • Olive oil
  • Barbecue the capsicums and chilli until charred all over, then leave to cool. Meanwhile, mix the herbs, garlic, spring onions, lime zest and some seasoning in a bowl. Peel and chop the cooled capsicums and chilli, removing the seeds as you go. Add the lime flesh, chilli and peppers to the herb mixture and mix in the oil and vinegar. Stir and season to taste.
  • Liberally season the steak and brush with olive oil. Barbecue for 4-5 mins, then flip and cook for 4 mins on the other side or until done to your liking. Remove to a platter, cover with foil and leave to rest for 5 mins, then slice and serve with the capsicum salad.
30 mins
4 serving

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