Rib-eye steak with cornmeal onion rings and charred tomato salad

AT A GLANCE

  • Serves 4 people

  • 500 gm grape or cherry tomatoes
  • 1 red capsicum
  • 2 tsp cabernet sauvignon vinegar or other red wine vinegar
  • 6 baby golden or red beetroot, trimmed, boiled, peeled and halved
  • ½ tsp cayenne, plus a pinch
  • 4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature
  • For shallow-frying: vegetable oil
  • 75 gm (½ cup) plain flour
  • 85 gm (½ cup) fine cornmeal
  • 3 (110gm each) white onions, cut into 1cm slices and separated into rings
  • ½ cup buttermilk
  • To serve: grainy mustard
01   Char-grill or barbecue tomatoes, turning for 2 minutes or until just beginning to collapse, then place in a bowl. Char-grill or barbecue capsicum for 5 minutes or until charred. Cool slightly, then peel, remove seeds and cut into thin strips, add to tomatoes with vinegar, beetroot and a pinch of cayenne, then season to taste and stir gently to combine.
02   Brush steaks with a little oil, then barbecue over medium heat for 6 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate, season to taste and leave for 10 minutes.
03   Meanwhile, combine flour, cornmeal and cayenne in a bowl. Toss onion rings with buttermilk in a bowl until well coated, then add to flour mixture and toss until well coated. Heat 2cm vegetable oil in a frying pan and cook coated onion rings, in 3 batches, for 45 seconds on each side or until golden, then drain on absorbent paper. Serve onion rings immediately scattered with salt, with steaks topped with a spoonful of mustard and charred tomato salad.

Topics:

CAPSICUM, AUTUMN, ONIONS, BUTTERMILK, BEETROOT, FAST, MAIN, TOMATOES, DRINK SUGGESTION, MODERN AUSTRALIAN, BEEF, STEAK

Recipe:

SOPHIA YOUNG

Photography:

BEN DEARNLEY

Styling:

SOPHIA YOUNG

Drinking Suggestion:

THE GUTSY, ROASTED BERRY FLAVOUR OF A FRENCH GRENACHE-BASED RED.

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