Ingredients

• 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

Directions

• 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.