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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.


  • 4 Rice flour

  • 1 roughly chopped Garlic Clove

  • 1 tablespoon finely sliced Ginger

  • 0.5 de-seeded & finely sliced green chilli

  • 0.5 stem finely sliced Lemongrass

  • 0.25 roughly chopped Spanish Onion

  • 2 Coriander roots washed

  • 4 scuds

  • 0.25 bunch Mint picked

  • 0.25 bunch Coriander picked

  • 0.25 bunch Thai Basil picked

  • sea salt

  • freshly ground White pepper

  • red wine vinegar

  • 1 bunch baby bok choy washed

  • 0.5 bunch choy sum washed & trimmed

  • 4 rib eye steaks


  • 1.

    Pound the garlic roughly in a mortar & pestle with a pinch of salt.

  • 2.

    Add the ginger, garlic & lemongrass & pound a little further, followed by the Spanish onion, coriander root & scud chillies.

  • 3.

    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.

  • 4.

    Pound to amalgamate the herbs.

  • 5.

    About approximately ½ cup extra virgin olive oil & mix well to form the marinade.

  • 6.

    Marinate the steaks liberally on both sides.

  • 7.

    Heat the BBQ & place a pot of water on to boil with a large pinch of sea salt.

  • 8.

    Grill the steaks to medium well & rest them.

  • 9.

    While the meat is resting, add the bok choy & choy sum to the boiling water.

  • 10.

    Remove the greens as soon as they wilt & remove straight away onto a platter.

  • 11.

    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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