Pete Goffe-wood's grilled rib eye with masala butter



Ingredients 23
Servings
Time 20 mins
  • 300
    g
    rib eye
  • 20
    ml
    extra virgin olive oil
  • 20
    ml
    Worcestershire sauce
  • salt & pepper
  • 10
    g
    rocket
  • 1
    red onion - cut into thick rounds
  • 10
    ml
    sherry vinegar
  • 20
    ml
    extra virgin olive oil
  • FOR THE MASALA BUTTER:
  • 200
    g
    unsalted butter
  • 1/2
    onion - finely diced
  • 2
    cloves
    garlic - finely chopped
  • 2
    Tbs
    curry powder
  • 2
    tsp
    lemon juice
  • 5
    tsp
    Worcestershire sauce
  • 4
    anchovy fillets
  • 1
    Tbs
    baby capers
  • 1
    tsp
    salt
  • 1
    tsp
    pepper
  • 10
    g
    coriander
  • 10
    g
    basil
  • 1
    tsp
    ground ginger
  • 1
    egg yolk
 

Method

15 mins
 

Marinate the steak in the 20ml of olive oil and Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over hot coals. 


Remove the steak from the heat and leave to rest. While the steak is resting put a large blob of Masala butter on top of the steak.

Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with oil and vinegar and finally mix together with rocket. Serve the salad alongside the rested steak.

Fry the finely chopped onion and garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the butter and blend till evenly mix.

Season to taste. 
 

 

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