Ribeye with burnt spring onion aioli
Serves: 4, with aioli left over
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Ribeye with burnt spring onion aioli
A good-quality steak needs little in the way of embellishment, and this simple aioli, with the tangy char of griddled spring onions, is perfect
Serves: 4, with aioli left over
Prep time: 25 minsTotal time: 
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Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 2 x 400g Taste the Difference thick-cut ribeye steaks
- small handful fresh oregano, chopped
- zest of 1 lemon, plus juice of 1⁄2
- 250ml mild olive oil, plus 2 tbsp
- 1 bunch spring onions, trimmed
- 2 fat garlic cloves, crushed
- 2 medium egg yolks
- 1⁄2 tbsp Dijon mustard
Step by step
To store
This makes a large batch of aioli, but it isn’t practical to work with smaller quantities. Keep what’s left over in the fridge for 1 week; it’s great in sandwiches and burgers or with other grilled meats and fish.
- Remove the steaks from the fridge and pat dry. Mix the oregano with the zest and 2 tablespoons of oil. Season well then brush some flavoured oil over the spring onions, rubbing the rest over the steaks. Set aside while you make the aioli.
- Using a stick blender or whisk, blend the garlic, yolks and mustard with a pinch of salt. Gradually whisk in the 250ml of oil, until you have a glossy, thick sauce. If the mixture looks like it might split or is getting too thick, add a splash of water. Season the aioli and add lemon juice, to taste.
- Heat the barbecue (or a griddle pan set over a high heat). Once the barbecue coals are white hot, add the steaks and spring onions to the grill (or griddle pan).
- Cook the steaks for 4-5 minutes each side for medium-rare, or to your liking. Turn the spring onions from time to time to avoid burning, until they are coloured and softened. Set the spring onions aside to cool.
- Remove the steaks from the grill and set aside to rest for 10 minutes.
- Finely chop the spring onions and fold through the aioli. Serve with the steaks.
