These delicious steaks have a golden crust and tender meat within. Top with roasted portobello mushrooms, fried sprigs of thyme and crispy sage leaves for a show-stopping treat.
Serves: 4-6
INGREDIENTS
3 x 500 gram bone-in rib-eye steaks
olive oil
sea salt
fresh thyme sprigs
knob of butter
To serve
Romesco sauce, see below; roasted portobello mushrooms; fresh thyme sprigs; sage leaves
Romesco sauce
½ cup roasted, skin-on almonds
½ cup hazelnuts, roasted and skins rubbed off
2 cloves garlic, crushed
2 red capsicums, roasted, peeled and sliced*
2 medium vine tomatoes, seeded and chopped
1 teaspoon sweet smoked paprika
pinch chilli flakes
2 tablespoons sherry vinegar or red wine vinegar
3 tablespoons
olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Rub the steaks with a little oil and season generously with salt.
Heat a large sauté pan or ridged grill until very hot and sear the steaks for 2 minutes each side. Place in a shallow roasting dish and tuck the thyme under the steaks. Place in the oven and cook for 6 minutes. Turn over, place a knob of butter on top of each steak and cook for another 6 minutes for medium-rare. Spoon over the pan juices then cover loosely and rest for 5 minutes.
To serve: Fry thyme sprigs and sage leaves in a little oil for a few seconds until crisp. Drain on kitchen towels. Place the steaks on a large board and spoon over the meat resting juices and the suggested toppings, if desired.
Romesco sauce: Put the almonds and hazelnuts in a food processor and chop coarsely. Add the remaining ingredients and process until finely ground. Season with salt and pepper.
COOK'S NOTE: *Jars of roasted capsicums are availble at food stores and supermarkets.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!