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Posts Tagged ‘Rib Eye’

This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley

Method

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.

2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.

3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.

4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.

5. Boil, steam or microwave vegetables, until just tender.

6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.

To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

All photos taken by me unless otherwise stated.

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This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can’t beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecôte and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided

Method

1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.

2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.

3. Prepare grill.

4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.

5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper.

6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).

7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

I served mine with chips and corn on the cob.

All photos taken by me unless otherwise stated.

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