Rib eye steak is made interesting and edgy in this impressive but so easy recipe.


  • For the rib eye

  • 2 x 200g /7oz rib eye steaks

  • 1 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Hummous

  • 600g cooked, peeled, diced beets

  • 2 garlic cloves, finely chopped

  • 200g tinned chickpeas

  • 2 tsp sea salt

  • 2 tbsp hot horseradish from jar

  • Juice of 1 lemon

  • 90ml olive oil

  • Accompaniments

  • 200g beetroot, cooked and cut into wedges

  • 2 tbsp cabernet sauvignon vinegar

  • 4 tbsp olive oil

  • 1 clove garlic, crushed

  • 250g cooked, slice Jersey royal potatoes

  • Small bag of rocket leaves

  • 2 tbsp capers, drained

  • Olive oil for drizzling

  • Chopped chives, to serve


  • 1.

    Preheat the oven to 180c. Preheat a griddle pan.

  • 2.

    Drizzle the rib eye with olive oil, and season generously with sea salt and black pepper. Pre-heat a griddle pan and place the steaks on. Cook over a high heat for 3-4 minutes on each side. Just before removing the steak, drizzle with a dash of balsamic, remove from heat and rest.

  • 3.

    Dice two thirds of the cooked beetroot and cut a third into wedges. Place the diced beetroot with the garlic, chickpeas, sea salt, horseradish, lemon juice and half the olive oil in a food processor and blitz till smooth, slowly add in enough remaining olive oil to make a smooth paste; adjust the salt as necessary. Refrigerate until required.

  • 4.

    Chop the garlic, season and toss the remaining beetroot with the cabernet sauvignon vinegar and olive oil. Slice the steak thinly. Arrange sliced Jersey potatoes on the base of a large plate; place a spoonful of houmous on top. Scatter with rocket leaves and the remaining beetroot, arrange the sliced rib eye on top, sprinkle with capers, olive oil and a little sea salt.

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