Antony Worrall Thompson

A highly influential pioneer of ready-steady daytime television and bold, Mediterranean-inspired restaurant cooking. Running seminal London establishments like Ménage à Trois in the 1980s, Antony championed expressive, small-plate dining concepts. He later became a defining face of weekend morning broadcasting on 'Saturday Kitchen,' mixing a robust, opinionated kitchen style with a passion for hearty, organic seasonal produce.

Legacy

Popularized small-plate restaurant formatting and championed early weekend morning 'foodie' broadcasting.

Classic Chargrilled Ribeye with Chimichurri

A perfectly seared, thick-cut steak topped with a punchy, herb-packed garlic vinaigrette.

Ingredients

2 Thick-cut Aged Ribeye Steaks (approx 300g each)
1 Large Bunch of Fresh Flat-leaf Parsley
4 Cloves of Garlic, minced
2 tbsp Fresh Oregano, chopped
1 tsp Red Chili Flakes
60ml Red Wine Vinegar
120ml Extra Virgin Olive Oil
Coarse Sea Salt

Method

Finely chop parsley and combine in a bowl with garlic, oregano, chili flakes, red wine vinegar, and olive oil. Let stand for 1 hour.
Bring ribeye steaks to absolute room temperature. Pat surface completely dry and rub with olive oil and coarse salt.
Heat a heavy cast-iron griddle pan until smoking hot. Lay steaks down and sear undisturbed for 3 minutes.
Flip steak over and cook for another 3 minutes for perfect medium-rare texture.
Remove steak to a warm plate and rest for 5 full minutes. Slice thickly and spoon the fresh chimichurri dressing generously over top.

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