Marinated BBQ Rib Eye
Recipe by Neil Perry from Food Source - Far North Queensland
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.
Serves 4
Ingredients
- 4 Rice flour
- 1 roughly chopped Garlic Clove
- 1 tablespoon finely sliced Ginger
- ½ de-seeded & finely sliced green chilli
- ½ stem finely sliced Lemongrass
- ¼ roughly chopped Spanish Onion
- 2 Coriander roots washed
- 4 scuds
- ¼ bunch Mint picked
- ¼ bunch Coriander picked
- ¼ bunch Thai Basil picked
- sea salt
- freshly ground White pepper
- red wine vinegar
- 1 bunch baby bok choy washed
- ½ bunch choy sum washed & trimmed
- 4 rib eye steaks
Method
- 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.
