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Cattleman's cutlet with minted Chimichurri


  • Preheat oven to 200°C fan forced (220°C normal).
  • To make the salsa, combine the red onion, chillies, garlic, spring onions, tomatoes and vinegar with a good slurp of oil, the salt, pepper, mint and mustard. Taste for seasoning and set aside.
  • Heat a little oil in a heavy-bottomed pan (that can go into the oven) to smoking. Sear the steaks on both sides, generously seasoning once sealed. Then cook in the oven to the desired degree. Remove and rest the steaks for about 10 mins, before removing the meat from the bone and slicing.
  • Serve the sliced beef with a mound of salsa on the side.


  • ½ red onion, finely chopped
  • 3 small red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 spring (green) onions, chopped
  • 1 punnet cherry tomatoes, quartered
  • a splash of red wine vinegar
  • olive oil
  • sea salt & freshly ground pepper
  • ¼-½ cup chopped fresh mint
  • 1 heaped tspn Dijon mustard
  • 2 large, thick rib eye steaks, on the bone

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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