CHILLI-CRUSTED ANGUS RESERVE RIB EYE STEAK ON THE BONE WITH GRILLED RADICCHIO SALAD

Serves
4
Prep (Mins)
10
Cook (Mins)
25
Difficulty
Easy
Ingredients.
  • 4 x 350g Angus Reserve rib eye steak on the bone
  • 2 tsp celery salt
  • ¼ cup extra virgin olive oil
  • 2 Tbsp chiu chow chilli sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 bunch rosemary
  • 2 heads radicchio, split
  • 8 baby potatoes, steamed
  • 2 pink grapefruit, segmented
  • 1 cup baby tomatoes
  • 1 bunch parsley, finely chopped
  • 2 Tbsp brazil nuts, chopped
  • 2 Tbsp honey mustard dressing
Method.
  • Season the rib eye steaks on the bone with celery salt and drizzle with 1 Tbsp extra virgin olive oil. Cook on a hot rib grill for 8 minutes each side, until medium. Mix the chilli, soy and oyster sauces and spread onto the steaks while cooking. Dip the rosemary in the 1 Tbsp oil and brush onto the steaks while cooking.
  • Drizzle the radicchio with the remaining oil and cook on the grill until lightly blackened. Chop, then toss with the potatoes, grapefruit, tomatoes, parsley and Brazil nuts. Drizzle with the dressing. Carve the steaks and serve with the salad.
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