COVID-19 Corona Virus South African Resource Portal - sacoronavirus.co.za

Recipes STEAK DINNER

STEAK DINNER

Prep 20 mins
Cooking 45 mins
Serves 2

Nothing like a perfectly cooked ribeye steak to ensure your tastebuds are fully satisfied. To make it that much more exciting, we have added a portion of delicious potatoes and a fresh herb salad. So go on, dig in and enjoy.

- WHAT YOU WILL NEED -

  • FOR THE POTATOES:
  • FOR THE HERB BUTTER:
  • ±400g baby potatoes, sliced in half
  • 1 cup mixed fresh herbs e.g chives, parsley & basil
  • 2 Tbsp olive oil
  • ½ cup / 115g butter, room temperature
  • 2 Tbsp butter
  • Finely grated zest of ½ lemon
  • 2-3 tsp Cape Herb and Spice GARLIC ADDICT STANDARD GRINDER
  • 2-3 tsp Cape Herb and Spice GARLIC ADDICT STANDARD GRINDER
  • FOR THE STEAK:
  • FOR THE SALAD:
  • ±400g ribeye steak on the bone (one large or 2 small steaks)
  • ± 100g mixed greens / italian style salad leaves
  • Olive oil
  • 1 small head fennel, thinly sliced
  • 1-2 tsp Cape Herb and Spice BBQ STEAK STANDARD GRINDER
  • 30g / ¼ cup Parmesan cheese shavings (use a vegetable peeler)
  • FOR THE SALAD:
  • 40g hazelnuts, lightly toasted
  • 1-2 tsp Cape Herb and Spice ITALIAN STANDARD GRINDER
  • Olive oil
  • Sherry vinegar

- METHOD -

FOR THE HERB BUTTER:

Start off by combining all the ingredients in a food processor and process until smooth.

Wrap in cling film or baking paper. Shape into a log, tie off the ends and place in the fridge or freezer to firm up so that you can cut neat slices.

Preheat oven to 200˚C.

FOR THE POTATOES:

Place potatoes in a roasting dish and toss in olive oil and Cape Herb and Spice Garlic Addict Seasoning. Dot the butter around the dish and place in the oven.

Roast for ± 45 minutes until potatoes are golden brown, crispy and fork tender.

FOR THE STEAK:

While the potatoes are cooking, rub ribeye with olive oil and season generously with Cape Herb and Spice BBQ Steak Seasoning on both sides.

Heat a well seasoned cast iron pan until smoking hot. Fry the steak, turning frequently until deeply golden brown on both sides and a nice crust has formed. Cook steak to your liking.

A minute before the steak is done add in a generous knob of the herb butter.

Tilt the pan towards you and baste the steak in the herb butter.

Remove from the pan and set aside to rest.

FOR THE SALAD:

Toss the greens, fennel, parmesan shavings and toasted hazelnuts together.

Season well with olive oil, sherry vinegar and Cape Herb and Spice Italian Seasoning.

Toss to coat everything in the dressing.

Slice steak and serve with salad and roasted potatoes and enjoy.

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

YOU MIGHT ALSO LIKE