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Rib-Eye with Beetroot Relish

Make this delicious dinner straight from episode two of Matthew Hayden’s Home Ground for a twist on the usual steak and vegetables.


  • 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

  • .5 onion, chopped

  • A few leaves of rosemary

  • 1 chilli, finely diced

  • 1 teaspoon butter

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  • 1.

    Marinate the steaks overnight in a glass or non-metal dish.

  • 2.

    Remove the steaks from the fridge at least an hour before cooking.

  • 3.

    Cook the steaks on a hot grill or fry pan for about three minutes on each side. Once cooked to taste, set aside to rest.

  • 4.

    In a hot fry-pan, add butter, olive oil, garlic and onion. Cook until softened then add a few rosemary leaves. Add the zucchini first, then chilli, and silver beet. Heat until the silver beet has wilted.

  • 5.

    With an electronic mixer, combine the roasted beetroot, olive oil, rosemary, and horseradish and salt and pepper. Set aside.

  • 6.

    Serve the steaks on a bed of zucchini and silver beet and top with a dollop of beetroot relish.

  • 7.

    Drizzle with olive oil and season with salt and pepper to taste.

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