Ingredients
- 4 12-ounce (300 g) rib-eye steaks on the bone
- 1 tablespoon olive oil
- 1 cup red mustard or red frill leaves
- 1/2 cup pickled chili (see recipe below)
- 4 12-ounce (300 g) rib-eye steaks on the bone
- 1 tablespoon olive oil
- 1 cup red mustard or red frill leaves
- 1/2 cup pickled chili (see recipe below)
- 1/2 teaspoon yellow mustard seeds
- 1 cup water
- 3 tablespoon red wine vinegar
- 1 tablespoon small onion, finely sliced
- 1 slice lemon
- 1 tablespoon caster/superfine sugar
- 8 tablespoon medium-sized red chilies, finely sliced
- 1 tablespoon agave nectar
- 1 tablespoon olive oil
Preparation
Baking Directions:
To make the steaks:1. Preheat a barbecue plate or skillet pan.
2.Rub the steaks with a little olive oil and season with sea salt and pepper.
Place the steaks onto the hot grill plate and cook to your liking.
Remove from the grill plate and allow the steaks to rest for 2 minutes before serving them.
3.Slice the beef onto the plate.
Sprinkle the red frill leaves and loosely scatter the pickled chili salsa over as well.
Finally, using a microplane-style grater, grate the fresh horseradish on the top.
To prepare the pickled sweet chilies:1. Heat a small saucepan over low heat and toast mustard seeds for 1 minute.
Pour in the water, add the red wine vinegar, onion and lemon slice.
Bring to a boil and stir in the caster sugar and the salt.
2.Add the sliced chilies and bring back to a boil.
Remove from the heat immediately.
Allow to cool in the saucepan.
3.Once cool, remove the lemon and drain well.
Place chilies into a small bowl, stir through the agave nectar and a tablespoon of olive oil.
