Wood-roasted rib-eye of beef with piquillo peppers

AT A GLANCE

  • Serves 4 people

  • 1 kg red gum or other dense woodchips
  • 1 beef rib-eye (about 800gm), at room temperature
  • 1 tbsp olive oil
  • 6-8 dry grapevine trimmings (optional)
  •  
  • Piquillo peppers
  • 60 ml (ΒΌ cup) olive oil
  • 2 garlic cloves, thinly sliced
  • 400 gm canned piquillo peppers, drained (see note)
01   Preheat a coal-bedded barbecue to very high. Make a fire in the barbecue, using woodchips, about 45 minutes before cooking the meat (see note). Once flames have died down to a bed of embers and the grill is hot, season beef with sea salt, rub olive oil over and cook, turning every 5 minutes, until it reaches 50C on a meat thermometer and is cooked rare (30-45 minutes). Add grapevines to embers in the last 10 minutes of cooking (add fresh wood to fire if embers burn out).
02   Meanwhile, for piquillo peppers, warm olive oil in a saucepan over low-medium heat, add garlic and stir until oil is infused (1-2 minutes), then add peppers and stir until peppers bleed into oil (10-15 minutes), and season to taste with sea salt.
03   Thickly slice meat, season to taste with sea salt and serve with piquillo peppers and silverbeet with potato.
Note If using a gas barbecue or chargrill, skip step 1 and do not use woodchips or grapevines in cooking. Sear meat 2 minutes each side, then roast, turning occasionally, at 130C until rare (30 minutes). Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

THE 2005 MOUNT LANGI GHIRAN SHIRAZ, ARARAT, VICTORIA OR, BETTER YET, AN OLDER VINTAGE SUCH AS THE 1997 OR 2000. , suggested by LOK THORNTON

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