Rib-Eye with Beetroot Relish

Ingredients

• 4 rib-eye steaks, about 3cm thick

Marinade

• 4 garlic cloves, chopped
• 1 sprig of rosemary leaves stripped from stem
• 4 tablespoons olive oil
• salt and pepper to taste

Beetroot relish:

• 8 small beetroot, stalks trimmed – roasted and seasoned
• ¼ cup horseradish cream
• A few leaves of rosemary
• 1 teaspoon olive oil
• salt and pepper to taste

Zucchini and silver beet:

• 1 medium zucchini, thickly grated
• 1 bunch of silver beet, leaves roughly chopped
• 1 clove garlic, finely chopped
• ½ onion, chopped
• A few leaves of rosemary
• 1 chilli, finely diced
• 1 teaspoon butter
• 1 tablespoon olive oil
• salt and pepper to taste