Ingredients:
1 x 600g or 2 x 350g, beef rib eye on the bone, fat trimmed
3 garlic cloves
1 tsp chilli powder or paprika
1 tbsp olive oil
Salt and pepper
Veggie hash:
2 medium red potatoes, cubed.
1 tbsp oil, divided
1 small red capsicum, sliced
200g asparagus, trimmed and halved
100g marinated artichoke hearts
¼ cup parsley leaves, chopped
½ lemon
200g pumpkin, steamed
Method:
Place garlic cloves and ½ tsp salt in a mortar, pound to a paste. Add chilli powder and 1 tbsp oil, and stir to incorporate.
Pat steak dry with paper towel, spread garlic chilli paste over both sides, and set aside until ready to cook.
Steam pumpkin until tender.
Drizzle 2 tsp olive oil into a skillet over medium-low heat. Add potatoes and toss to coat in the oil. Cover and cook, tossing regularly, for 8 to 10 mins, until golden and starting to soften.
Add red capsicum and asparagus to the pan with remaining 2 tsp oil, increase heat to medium and cook a further 3 to 5 mins. Remove from heat, add artichoke hearts, parsley, and juice from the lemon.
Preheat BBQ or a heavy-based skillet over medium heat. Cook rib eye steaks 5 to 10 mins per side, depending on size, until cooked to your liking. Transfer to a clean plate and cover with foil to rest.
Serve steak with steamed pumpkin and vegetable hash.
Source: Australian Beef
21°C