Tangy Rib Eye Steaks Back

Tangy Rib Eye Steaks

Time: 90 mins

Serves: 2

  • 2 rib eye steaks (approx.200g each / 1 inch thick)
  • 1 tablespoon dark brown sugar
  • 1 teaspoon mild chilli powder
  • 1 teaspoon coffee
  • 1 teaspoon dried oregano
  • Salt & freshly ground black pepper
  • ‘Chef’ Sliced Beetroot, drained
  • ‘Chef’ Brown Sauce
  • Salad leaves to garnish
  • For the Coleslaw:
  • 1/2 white cabbage
  • 1/2 red cabbage
  • 3 carrots
  • 1 red onion
  • 3 tablespoons parsley, roughly chopped
  • Dressing:
  • 300ml ‘Chef’ Salad Cream
  • 20ml ‘Chef’ Distilled Malt Vinegar
  • Salt & freshly ground black pepper
  • Erin Moroccan Couscous to serve
  1. Combine all the rub ingredients in a bowl.
  2. Sprinkle onto a plate. Add the steaks and rub really well with the rub mix on both sides.
  3. Cover with cling film and leave in the fridge for at least an hour.
  4. Remove from the fridge 15 minutes before cooking.
  5. Preheat the bbq for medium-high direct heat.
  6. Before cooking drizzle each steak with a little rapeseed oil.
  7. Cook for 3-4 minutes each side for medium or as you prefer.
  8. Allow steaks to rest for about 10 minutes before serving.
  9. Arrange the drained beetroot in a circle on your serving plate.
  10. Lay your steak on top.
  11. Garnish with salad leaves / micro shoots and drizzle with brown sauce.
  12. For the coleslaw, finely shred the cabbages, carrots and onion. (This is easily done in a food processor).
  13. Make the dressing by mixing the salad cream and vinegar together and seasoning with the salt and freshly ground black pepper.
  14. Mix the dressing through the salad and sprinkle with the chopped parsley.
  15. Serve with the Erin Moroccan Couscous as a side.
  16. Pairs perfectly with a glass of Wolf Blass Eaglehawk Merlot.

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