Servings:

Serves 4

Level of difficulty:

Easy

Ingredients

4 rib eye steaks, approximately 250g each
1 medium Spanish onion
1 handful of fresh coriander
Salt and pepper to taste
50ml of olive oil
4 garlic cloves
2 green chillies
1 tablespoon chicken bouillon powder / or 1 and a half chicken stock cubes

Method

Preheat oven to 180 degrees Celsius / or charcoal grill

1. Peel the onion and cut it into four pieces. Peel the garlic cloves, roughly chop the coriander, de-seed the green chillies and put the ingredients into a blender.
Add the olive oil, salt, pepper and bouillon powder or stock cubes and blend together to form a fine green paste.

2. Rub the marinade on to the steaks and leave in the fridge for 45 minutes to an hour.

3. If you use a charcoal grill take another onion, cut it in half, oil it and rub it across the grill before putting the steaks on a hot grill. This helps to prevent the meat from sticking and it also adds a little more flavour.

Serving Suggestion: Fresh mixed green salad and warm tortillas or pita bread