Heston’s Ultimate Steak
50g White onions, peeled and chopped
230g Green peppers
450g Ripe avocado, peeled and seeded
10g Garlic cloves, peeled and chopped
30g Parsley leaf
80g White wine vinegar
20g Coriander leaves
6g Salt
200g Olive oil

Combine all the ingredient together in the jug of a blender and blitz until smooth. Transfer to an airtight container until needed.
50g Red jalapenos
30g White wine vinegar
30g Mint leaves
10g Coriander leaves
10g Basil leaves
20g Tarragon leaves
60g Flat leaf parsley
5g Cloves garlic, peeled
6g Salt
120g Olive oil

Combine all of the ingredients in the jug of a blender and blitz until finely coarse consistency. Place in an airtight container and place in the fridge until needed.
For the Steaks
Preheat the barbecue until it is very hot. Season the steak (ribeye) on both sides. Cook the steak, flipping it every 15 seconds. A 2cm steak will take about 2 minutes to reach medium-rare. Insert the probe into the thickest part of the flesh. The meat will need to be removed approximately 5 degrees before reaching the desired temperateure. The steak will carry on cooking after it’s removed. Place the meat on a cooling rack over a tray and allow to rest for 5 minutes before serving. This allows residual heat to finish the cooking, and lets the fibres relax, so that they hold on to more of their juices. Slice the stick against the grain and serve with the sauces from above.
Scroll To Top