Grilled Rib-Eye Steak w/ Parsley, Celery and Blue Cheese

This week’s mouth watering recipe comes from award winning blog ‘not without salt‘.  The American based blogger finds inspiration in fresh ingredients and quality food, from beginning her career as a pastry chef in one of LA’s top restaurants to becoming a celebrated blogger, her tantalising taste buds have been taken on many a journey from fusion foods, to the classic salted comfort dishes, this girl is set to explore the realms of food heaven and is intent on sharing her discoveries.

With the world cup final this weekend and hopes for a rare appearance from the sun, this recipe is ripe for the bbq. Simple and easy to make you’ll be able to make the most of what the weekend has to offer, so go on, gather friends and family, stock the fridge and prepare for a show stopping performance, not only in the kitchen but on the pitch as well.


Grilled Rib-Eye Steak with Parsley, Celery and Blue Cheese


2 bone-in rib eye steaks

2-3 teaspoons coarse sea salt (such as admiralty)

1 teaspoon freshly ground pepper

Parsley & Celery Salad

1 ½ cups chopped flat-leaf Italian parsley

1 cup thinly chopped celery, the innermost parts and leaves

juice from half a lemon

3 tablespoons extra-virgin olive oil

salt & pepper

3 ounces great quality blue cheese, crumbled (such as Rogue River Blue)

For the steak:

Season the steaks generously with salt and pepper. If you can, season the steaks at least an hour in advance. Even better if you season and then let them rest, uncovered, in the fridge overnight.

Cook over low flames and hot coals for 5 minutes per side for medium-rare

Let rest for 15 minutes.

For the salad:

While the steaks are cooking prepare the salad. Combine the parsley and celery in a bowl. Add the lemon juice, olive oil and salt and pepper. Taste and adjust the seasoning to your liking.

While the steaks are still hot and resting top with crumbled blue cheese. Finish with the Parsley & Celery salad.

Serve alongside grilled vegetables or tuck slices of the steak, the salad and blue cheese into a split baguette for a killer steak sandwich.



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