This tasty BBQ rib eye is marinated in a rich and full flavoured sauce of lemongrass, mint, basil, coriander, chill, ginger and garlic, and served with wilted asian greens, balancing this dish perfectly.
Pound the garlic roughly in a mortar & pestle with a pinch of salt.
Add the ginger, garlic & lemongrass & pound a little further, followed by the Spanish onion, coriander root & scud chillies.
When the paste is pounded well but not smooth, add the herbs with a little more salt & a good grind of white pepper, about 1 teaspoon.
Pound to amalgamate the herbs.
About approximately ½ cup extra virgin olive oil & mix well to form the marinade.
Marinate the steaks liberally on both sides.
Heat the BBQ & place a pot of water on to boil with a large pinch of sea salt.
Grill the steaks to medium well & rest them.
While the meat is resting, add the bok choy & choy sum to the boiling water.
Remove the greens as soon as they wilt & remove straight away onto a platter.
Serve the steaks over the greens. Add a good splash of red wine vinegar & finish with a splash of extra virgin olive oil.
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