Grilled Ribeye Steak, Fire Roasted Beetroot And Board Dressing

Thu, 8 August 2019

Ingredients

Large tomahawk on the bone (1 – 21.5g) 

Herb brush – Rosemary. Thyme, butcher string

For the board dressing:

3 cloves smoked garlic 

40g parsley

40g mint

60ml olive oil

10g shallots

6ml cider vinegar

Sea and pepper, for seasoning

For the charcoal roasted rainbow beetroot:

 500g beetroot, try to get different coloured beetroot 

25g parsley 

25g mint 

15ml olive oil 

1tsp lemon juice 

Zest of ½ lemon

Sea salt and pepper, for seasoning 

Rub

Cayenne pepper

Garlic powder

Onion powder

Ground cumin

Dried oregano

 

 

Method

1. Fire up the barbeque or the heat a pan to medium heat. Baste the tomahawk steak with the herb brush and place on the heat. When the meat removes easily from the grill, turn over and baste again. Continue to turn and baste until it is cooked to your liking. 
2. Meanwhile, prepare the beetroot by placing them directly onto the grill. Turn every few minutes, using a skewer to check it is soft inside.
3. While both are cooking, prepare your board dressing by mixing all the ingredients together in a bowl.
4. Once the skewer can be inserted easily into the beetroots, remove from the fire.
5. When the steak is ready to serve, peel off the outer layer, chop into chunks and mix with the parsley, mint, olive oil, lemon, salt and pepper. 
6. Place the tomahawk steak directly onto a large serving bowl, placing the board dressing beside and on top of it. Serve with the bowl of beetroots.
7. Finish by mixing all the dry rub ingredients and sprinkling a pinch ontop of the meat