Prime rib-eye steak with chargrilled veggies and a summer salad

Tue, 9 May 2017

Prime rib-eye steak with chargrilled veggies and a summer salad

Ingredients

Steak:
1 prime rib eye steak
Oil
Sea salt, fresh ground black pepper
Rosemary and thyme

Chargrilled veggies:
A bundle of vine ripe tomatoes
Wild mushrooms, sliced

Summer Salad:
Mixed leaves (baby spinach, chard and rocket)
Fresh asparagus, trimmed
Scallions
Tender-stem broccoli
1 egg
1 avocado
Red onion
Quinoa seeds
Oil
Sea salt & fresh ground black pepper
Balsamic reduction

Method (6 minutes)

1.Steak

Start with seasoning the steak with salt, black pepper, rosemary and thyme on both sides, then place the steak on a preheated grill pan.
Chef recommends cooking with the surrounding fat still attached, as this adds flavour as well as basting the meat during cooking. For a medium steak, cook 6 minutes on each side. Remove the steak from the fire & allow to rest.
Chef will check the steak throughout 6 minute slot as he prepares salad.

2.Chargrilled veggies

Add the pre-cut vine tomatoes and the wild mushrooms to the grill pan.
Season with oil, salt and freshly grounded black pepper.

3.Summer Salad

Grill the asparagus, spring onions and broccoli.
Peel and slice the avocado and cut the pre-boiled egg in quarters.
Mix baby spinach, chard and rocket leaves with quinoa, pre-cut red onion and season with oil, salt and balsamic dressing.
Arrange the salad mix on the plate and add the egg quarters, avocado slices and your grilled asparagus, broccoli and spring onions.
Drizzle oil & sprinkle with balsamic reduction.

4.Serving the dish

Serve the steak with grilled vine tomatoes, wild mushrooms and side salad.

Watch how it's made below: