FENNEL AND SUMAC-CRUSTED OP RIB EYE WITH ROMESCO AND GRILLED BABY CABBAGE
4 x 400g Angus Reserve OP rib eye cutlets
2 tsp fennel seeds
2 tsp ground sumac
sea salt flakes and freshly-ground black pepper
1 cup extra virgin olive oil
1 cup toasted hazelnuts, skinned
2 slices day-old sourdough bread, crusts removed
6 cloves garlic
2 tsp smoked paprika
1 tsp ground cumin
freshly-grated zest and juice of 2 lemons
1 head baby cabbage, cut into quarters
Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.
Drizzle the cutlets with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.
Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.
Rub the cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.