PAN-ROASTED RIB EYE WITH ANCHOVIES AND OLIVES, WARM CHICKPEA SALAD

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
medium
Ingredients
  • 4 x 220g Manning Valley Naturally rib eye steaks
  • sea salt flakes and freshly-ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 eschalots, finely sliced
  • 2 Tbsp black olives, finely chopped
  • 4 anchovy fillets
  • 1 red onion, diced
  • 4 cloves garlic, sliced
  • ½ tsp cumin seeds
  • ½ cup eggplant, diced
  • 2 ripe tomatoes, seeded and diced
  • 1 medium zucchini, diced
  • 400g can chickpeas, drained
  • juice of 1 lemon
  • 6 basil leaves, finely sliced
  • shredded cabbage and toasted almonds, to serve
Method
  • Preheat oven to 200ºC. Season the steaks with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Cook in a heavy-based skillet over high heat for 3 minutes, until browned on both sides. Add the eschalots, olives, and anchovies and bake for 5 minutes, until medium-rare. Set aside to rest.
  • Pour the remaining oil into a large pan over moderate heat and sauté the onion, garlic, cumin, and eggplant for 3 minutes, until just softened. Add the tomatoes, zucchini, and lemon, season with salt and pepper, then simmer very gently until the vegetables are just tender. Mix in the basil.
  • Make mounds of cabbage on plates and arrange the steaks on top. Spoon the warm chickpea salad around, then finish with the steak pan sauce.

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Judge – 2018 Sydney Royal Fine Food Show