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OMUGI Rib Eye with Potato Cauliflower Cottage Cheese Mash and Salsa Verde

Serves
4
Prep
15
Cook
15
DIFFICULTY
easy
Ingredients
  • 4 x 180g pieces rib eye steak
  • Extra virgin olive oil
  • Salt and pepper
  • 4 large (770g) potatoes, peeled
  • Small head (700g) cauliflower
  • 1 cup cottage cheese
  • 3 cloves garlic, crushed
  • ¼ cup milk
  • Chives for garnish
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • ¼ cup extra virgin olive oil
  • 3 tbsp (40g) cornichons
  • 1 tbsp red wine vinegar
  • 1 clove garlic
  • Pinch sea salt
  • 1-2 tbsp cold water
  • steamed broccolini or a fresh crunchy green side salad to serve
Method
  • Make the salsa verde by adding all ingredients to a food processor and blitzing until smooth. Transfer to a container and set aside.
  • Boil the potatoes and steam the cauliflower until soft, then transfer to a bowl and mash with cottage cheese, garlic and milk, season with salt and pepper, cover and set aside to keep warm.
  • Season rib eye steaks with salt, pepper and extra virgin olive oil on both sides.
  • Heat a grill plate on high heat, add olive oil to the pan to coat, then cook the steak for around 4 minutes each side for medium rare. You can turn them throughout to ensure even cooking (i.e. 2 minute intervals).
  • Set aside to rest for 5 minutes. Dollop mash onto serving plates, followed by broccolini, thinly slice the steak and pop alongside the vegetables. Finish with a drizzle of salsa verde and a good grind of black pepper.
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