CHARRED RIB EYE WITH BEANS IN BEETROOT

Serves
4
Prep
5mins
Cook
15mins
DIFFICULTY
medium
Ingredients
  • 4 x 250g Omugi ribeye fillets
  • 2 tsp harissa powder
  • sea salt flakes and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 6 eschalots, diced
  • 4 cloves garlic, minced
  • ½ bunch sage, chopped
  • ¼ tsp caraway seeds
  • 1 cup red wine
  • 2 cups beef stock
  • 500g roasted beetroot
  • 2 x 400g butter beans, drained and rinsed
  • 1 bunch thyme leaves
  • broccolini, to serve
Method
  • Sprinkle the steaks with harissa powder and season with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Cook on a hot barbecue grill for 8 minutes, turning regularly, until medium rare. Set aside to rest for 2 minutes
  • Meanwhile, sauté the eschalots, garlic, sage, and caraway seeds in the remaining oil in a pan set over moderate heat for 5 minutes, until softened. Add the wine, boil briefly, then add the stock, then boil until reduced by half. Add the beetroot, then purée in a blender until smooth. Mix in the beans, then simmer again.
  • Serve the steaks with the beans, then scatter with the thyme and broccolini.