Heat a barbeque until hot coals are white. Oil the ribeye then pop directly onto the grill on the barbeque and cook for 3 minutes. Flip over and cook for another 3 minutes then put it in the oven for 4 minutes. Take the ribeye out and leave to rest.
Quarter the 1 red chicory and also quarter the 2 white chicory’s. Oil and season the quarters, then place onto the barbeque and cook until charred.
Pop the tomatoes into a small pan and drizzle in the oil and place in the oven for 5 minutes.
Mix the charred chicory with the other raw chicory (red and white), drizzle in the oil and add the tomatoes and parsley.
To serve, pile the salad on a platter, top with the steak and grate over cheese. Sprinkle over the capers and almonds and drizzle in oil to finish.
Heat a barbeque until hot coals are white. Oil the ribeye then pop directly onto the grill on the barbeque and cook for 3 minutes. Flip over and cook for another 3 minutes then put it in the oven for 4 minutes. Take the ribeye out and leave to rest.
Quarter the 1 red chicory and also quarter the 2 white chicory’s. Oil and season the quarters, then place onto the barbeque and cook until charred.
Pop the tomatoes into a small pan and drizzle in the oil and place in the oven for 5 minutes.
Mix the charred chicory with the other raw chicory (red and white), drizzle in the oil and add the tomatoes and parsley.
To serve, pile the salad on a platter, top with the steak and grate over cheese. Sprinkle over the capers and almonds and drizzle in oil to finish.
