Beef rib-eye with chilli and herb sauce and roast okra


  • Serves 4 people

  • 500 gm okra
  • 1 tsp each ground cumin and ground coriander
  • ½ tsp fennel seeds
  • 2 tbsp olive oil
  • 4 beef rib-eye (about 400 gm each), at room temperature
  • Chilli and herb sauce
  • 2 jalapeño chillies in vinegar, drained, seeds removed, finely chopped
  • 1 bunch each flat-leaf parsley and coriander, leaves picked
  • 1 garlic clove, finely chopped
  • 1 spring onion bulb, finely chopped
  • 125 ml (½ cup) olive oil
  • 2 limes, juice only
01   Preheat oven to 250C. Combine okra, spices and half the olive oil in a roasting tray. Season to taste, toss to coat, spread in a single layer and roast until golden and tender (10-15 minutes).
02   Meanwhile, heat a frying pan over high heat. Brush beef with remaining oil and season to taste, then cook, turning once, until medium rare (3-5 minutes each side). Set aside and keep warm.
03   For chilli and herb sauce, process all ingredients in a food processor until smooth. Serve with rib-eye and okra.
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