Steak with Escalivada & Manchego Butter

This cut of meat is expensive and often large so one steak may do two people depending on the size

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Course: Main Course

Cuisine: Spanish

1/4 c olive oil plus extra for brushing
2 garlic cloves crushed
2 tbs sherry vinegar or red wine vinegar
2 tsp ground cumin
1 onion cut into thin wedges
1 each of roasted red & yellow capsicum sliced (buy in the bottle or roast your own)
4 vine ripened tomatoes peeled, seeded, eah cut into thin wedges
1/4 c flat-leafed parsley finely chopped
4 300g beef rib-eye steaks on the bone
rocket to serve
60 g manchego cheese
150 g unsalted butter softened
1 garlic clove crushed
2 tbs flat-leaf parsley finely chopped
6 pitted green olives finely chopped

For the Manchego butter, place all the ingredients in a bowl and combine well. form into a log on a piece of plastic wrap, then wrap tightly, twisting the ends to secure. Refrigerate for 30 minutes or util firm.
For the Escalivada, whisk oil, garlic, vinegar and cumin in a bowl. Season. Preheat a chargrill or bbq to medium-high. Toss onion in a little extra oil, then chargrill for 3-4 mins, turning, until softened. Combine onion, capsicum, tomato and parsley in a large bowl and toss with dressing.
Brush the steaks with a little extra oil, then chargrill for 3-4 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
Top each steak with a slice of Manchego butter and serve with Escalivada and rocket.

Source: Delicious - Love to Eat