Hestons ultimate steak

Hestons ultimate steak recipe


4 servings


1 Steak per serve


  • 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



  • 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


For the Guasacaca
Combine all the ingredient together in the jug of a blender and blitz until smooth. Transfer to an airtight container until needed.

For the Chimichurri
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.