Name: Chargrilled Beef With Manchego And Olive Butter Recipe
Total time: 141 min
Yield: 4
Cuisine: Spanish

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Chargrilled Beef With Manchego And Olive Butter Recipe

Valli Little

Crawler

Spanish

<p>Enjoy the bold flavours of spanish fare in this homestyle dish. </p>

Non Vegetarian

Olive oil

Chopped thyme leaves

4 beef rib eye steaks

Grated manchego cheese

Unsalted butter softened

Truffle oil

Garlic Clove,  Finely Chopped

Chopped flat leaf parsley

For the butter, place ingredients in a bowl and mash with a fork until combined.

step 1

Form into a log, then enclose tightly in plastic wrap. Chill for 1-2 hours until firm.

step 2

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 180c and a chargrill pan over high heat.).

step 3

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 4

To serve, top each steaks with a generous slice of butter, drizzle with cooking juices and serve with the escalivada and gazpacho salad.

step 5

Taste