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
- Combine all the rub ingredients in a bowl.
- Sprinkle onto a plate. Add the steaks and rub really well with the rub mix on both sides.
- Cover with cling film and leave in the fridge for at least an hour.
- Remove from the fridge 15 minutes before cooking.
- Preheat the bbq for medium-high direct heat.
- Before cooking drizzle each steak with a little rapeseed oil.
- Cook for 3-4 minutes each side for medium or as you prefer.
- Allow steaks to rest for about 10 minutes before serving.
- Arrange the drained beetroot in a circle on your serving plate.
- Lay your steak on top.
- Garnish with salad leaves / micro shoots and drizzle with brown sauce.
- For the coleslaw, finely shred the cabbages, carrots and onion. (This is easily done in a food processor).
- Make the dressing by mixing the salad cream and vinegar together and seasoning with the salt and freshly ground black pepper.
- Mix the dressing through the salad and sprinkle with the chopped parsley.
- Serve with the Erin Moroccan Couscous as a side.
- Pairs perfectly with a glass of Wolf Blass Eaglehawk Merlot.
