Chilli & Garlic Beef


2 boneless short ribs or strip steak (about 1½ pounds)
3 garlic cloves, very thinly sliced
⅓ cup plus 2 tablespoons Hunter Valley Olive Co. Premium Mild & Fruity EVOO
1 tablespoon Hunter Valley Olive Co. Chilli & Spice EVOO
1 teaspoon pepper
1 tablespoon Hunter Valley Olive Co. Red Wine Vinegar (for serving)
Flaky sea salt (optional)

    Recipe Preparation

    1. Pat short ribs dry; season generously with salt. Let sit at room temperature 1 hour for even cooking.
    2. Meanwhile, cook garlic and ⅓ cup oil in a small skillet over medium-low heat, shaking pan occasionally, until garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a small bowl; let cool slightly (about 2 minutes). Add the tablespoon of Chilli & Spice EVOO.
    3. Heat a large heavy skillet, preferably cast iron, over medium-high 5 minutes. (You want the pan to get smoking hot!) Pat meat again to remove any excess moisture that may have been released from salt and rub with remaining 2 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty all over, about 4 minutes for wider sides and 2 minutes for shorter sides. Transfer to a cutting board and let rest 15 minutes before slicing against the grain.
    4. Divide meat among plates. Spoon garlic and infused oil over and splash with vinegar; sprinkle with sea salt, if desired.