Ingredients:

360g Ribeye
5 leaves basil
1 tsp white wine vinegar (good quality chardonnay vinegar or moscatel)
½ red chilli seeds removed and chopped
1 tsp grated garlic
1 tbsn extra virgin olive oil
1 tsp sea salt
½ tsp black cracked Pepper

Method:

• Set up the BBQ for thermonuclear cookery, direct heat. 200-250c.
• Place the basil, chilli, garlic, salt and pepper on the board and chop until fine
• Pour on the olive oil and vinegar.
• With the back of a spoon mix the ingredients together spreading around the board
• Cooked the ribeye for 3 minute’s each side, remove and place on the board on the dressing
• Using the tongs wipe the steak around the board picking up as much of that dressing as possible
• Leave to rest for five minutes, slice and enjoy!