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Product:
Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye, MS 2+)
Preparation Time: 35 mins Cooking Time: 24 mins Serving: 2
Ingredients:
2 Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye, MS 2+)
Smashed potatoes:
600-800g small potatoes washed
3 tbsp olive oil
2 garlic cloves crushed
3 sprigs fresh rosemary leaves finely chopped
Herb sauce:
2 handfuls of basil leaves
a small handful of flat-leaf parsley
1 garlic clove crushed
1 tbsp lemon juice
3/4 cup olive oil
Method:
1. Place a shallow roasting tray in the oven to heat.
2. Line a second shallow roasting tray with baking paper.
3. Heat a barbecue grill plate until hot.
4. Place on the hot grill & barbecue for 8 minutes.
5. Transfer to the hot tray & place in the oven for a further 17 minutes.
6. Remove from the oven & place beef on a warmed plate, cover loosely with foil & a clean tea towel.
7. Leave to rest in a warm place for 15 minutes or more.
8. Parboil the potatoes in lightly salted boiling water for 10 minutes. Drain.
Place potatoes on the baking paper lined tray & crush lightly with a potato masher (you want to break the skin).
9. Drizzle with the oil & season.
10. Place in the oven & roast for 15 minutes, then remove & sprinkle over the garlic & rosemary.
11. Return to the oven & roast for a further 10 minutes until crisp & golden.
12. Place the herbs & garlic in a food processor & season. Process until the herbs are well chopped. Add the lemon juice, drizzle in the olive oil & process until well combined.
13. Place the sauce in a small bowl, cover well with plastic wrap & place in the fridge.
14. Bring the steak & the sauce together with the potatoes
15. Serve with your favourite side dishes and relish.
Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye, MS 2+)
Preparation Time: 35 mins Cooking Time: 24 mins Serving: 2
Ingredients:
2 Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye, MS 2+)
Smashed potatoes:
600-800g small potatoes washed
3 tbsp olive oil
2 garlic cloves crushed
3 sprigs fresh rosemary leaves finely chopped
Herb sauce:
2 handfuls of basil leaves
a small handful of flat-leaf parsley
1 garlic clove crushed
1 tbsp lemon juice
3/4 cup olive oil
Method:
1. Place a shallow roasting tray in the oven to heat.
2. Line a second shallow roasting tray with baking paper.
3. Heat a barbecue grill plate until hot.
4. Place on the hot grill & barbecue for 8 minutes.
5. Transfer to the hot tray & place in the oven for a further 17 minutes.
6. Remove from the oven & place beef on a warmed plate, cover loosely with foil & a clean tea towel.
7. Leave to rest in a warm place for 15 minutes or more.
8. Parboil the potatoes in lightly salted boiling water for 10 minutes. Drain.
Place potatoes on the baking paper lined tray & crush lightly with a potato masher (you want to break the skin).
9. Drizzle with the oil & season.
10. Place in the oven & roast for 15 minutes, then remove & sprinkle over the garlic & rosemary.
11. Return to the oven & roast for a further 10 minutes until crisp & golden.
12. Place the herbs & garlic in a food processor & season. Process until the herbs are well chopped. Add the lemon juice, drizzle in the olive oil & process until well combined.
13. Place the sauce in a small bowl, cover well with plastic wrap & place in the fridge.
14. Bring the steak & the sauce together with the potatoes
15. Serve with your favourite side dishes and relish.
Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.