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CHARGRILLED RIB EYE STEAK WITH CRUNCHY ROSEMARY POTATO CHUNKS, RADISH PICKLE AND ONION JUS

Serves
4
Prep
20mins
Cook
1hrs
DIFFICULTY
easy
Ingredients
  • 4 x 220g Manning Valley Naturally rib eye steaks
  • 2 tsp fennel seeds, toasted and ground
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 12 medium potatoes, peeled and chopped
  • 1 bunch rosemary leaves
  • ½ cup vegetable oil
  • 6 radishes
  • 2 eschalots
  • 4 cardamon pods
  • 4 bay leaves
  • 1 cup apple cider vinegar
  • 1 Tbsp caster sugar
  • 2 brown onions, finely sliced
  • 1 Tbsp brown sugar
  • 2 tsp balsamic vinegar
  • 1 cup veal jus
Method
  • Preheat oven to 200°C. Toss the steaks in fennel seeds and season with salt and pepper. Toss in half the extra virgin olive oil, then set aside.
  • Steam the potatoes until tender then set aside to cool. Meanwhile, puree the rosemary and vegetable oil. Toss with the potatoes, arrange in a roasting pan, then bake for 1 hour.
  • Put the radishes, eschalots, cardamom and bay leaves in a glass bowl. Boil the vinegar, caster sugar and 1 tsp of salt and pour over. Set aside to cool.
  • Sauté the onion in the remaining olive oil until browned, then add the brown sugar and balsamic vinegar. Once thickened, stir in the jus and remove from the heat.
  • Grill the steaks over a hot barbecue for 10 minutes, turning often until medium rare. Serve with the potatoes, pickle and jus.
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