Pete Goffe-Wood’s grilled rib-eye with masala butter

Prep: 20 mins, Cooking: 15 mins
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By Food24 September 27 2017
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Ingredients (22)

300 g ribeye
20 ml olive oil — extra virgin
20 ml Worcestershire sauce
salt and freshly ground black pepper
10 g rocket
1 red onion — sliced into rounds
10 ml vinegar — sherry
20 ml olive oil — extra virgin
For the masala butter:
200 g butter — unsalted
1/2 onion — finely diced
2 garlic — cloves, finely chopped
2 curry powder
2 tsp lemon juice
5 tsp Worcestershire sauce
4 anchovy fillets
1 capers
1 tsp salt
1 tsp freshly ground black pepper
10 g coriander
10 g fresh basil
1 tsp ginger — ground
1 eggs — yolk only
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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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