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Pre-heat the BBQ on high for 10 minutes and then reduce to a medium flame. Alternatively heat a good griddle pan on a high heat.
Sprinkle the rib eye steaks with generous amount of salt and pepper. Brush with the olive oil and place onto the bars of the BBQ. Cook for approximately 6 minutes and turn over. Grill for approximately another 6 minutes. Remove and rest for 10 minutes to medium rare.
Meanwhile, peel the celeriac and shred into thin strips. Place into a medium sized bowl. Cut one of the lemons in half and squeeze the juice from half of the lemon onto the shredded celeriac. Mix with a little salt and pepper. Add the mayonnaise and Dijon mustard and mix until combined.
Place a steak on each plate and pile a generous amount of the celeriac remoulade next to the steak. Add a quarter of a lemon and a drizzle of olive oil around the dish and serve.
Place the eggs, mustard, vinegar and salt into a hand blender or food processor
Blend until creamy.
Add half the oil and blend until creamy.
Add the other half of the oil and blend until creamy.
For the variations make the mayo and add the extra ingredients at the end and blend briefly.
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