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Ribeye Steak with broccolini, shitake mushrooms and wattleseed jus


  • 4 X 220g ribeye steak / scotch fillet

  • 20g Yakajirri (dried bush tomato - see notes for more information)

  • 1 bunch broccolini (or conventional broccoli)

  • 100g shitake mushrooms

  • 100ml beef jus / sauce

  • 6g ground wattleseed (see notes for more information)

  • 4 sprigs watercress


  • 1.

    Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).

  • 2.

    In a saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until thick; add the wattleseed at any time and let it boil.

  • 3.

    On a plate or tray, spread the akudjura with a little rock salt and ground pepper. Then place each steak into the mix, crusting evenly on each side of the steak.

  • 4.

    Once the pan or plate is at medium heat, add a little oil then place each steak into the pan. Allow the akudjura to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes. Only turn the steak once to cook the other side as this will seal in the juice more.

  • 5.

    Once cooked to the desired done-ness, remove and allow to rest in a warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shitake mushrooms.

  • 6.

    Using the same pan or flat BBQ, add a little oil and the shitake mushrooms. Season with salt and pepper. Remove when golden.

  • 7.

    In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.

  • 8.

    Styling tips

  • 9.

    Use a medium sized main course plate.

  • 10.

    Place the wok tossed brocollini in the centre of the plate. Upon this place the steak, then the shitake mushrooms.

  • 11.

    Around the base of the plate pour the sauce around the base of the brocollini.

  • 12.

    Serve with a sprig of watercress.


-- Yakajirri can be purchased online at: --

-- Ground Wattleseed can be purchased online at: --

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