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Rib Eye with charred onions, orange and mustard

Serves
2
Prep
10 mins
Cook
40 mins
Difficulty
Easy
Ingredients.
  • 240g Angus Reserve scotch fillet
  • 3 tablespoons extra virgin olive oil
  • Sea salt flakes
  • 3-4 small potatoes steamed till tender and then peeled whilst hot (approx 40 mins)
  • 1 orange segmented
  • 2 tablespoons orange juice
  • 1 large tablespoon wholegrain mustard
  • 2 tablespoons white wine vinegar
  • 4 small brown onions cut in half, “across the equator” leaving skin on
  • Cracked black pepper
  • ½ head of radicchio or other bitter lettuce torn into small pieces
  • ½ bunch finely sliced chives
Method.
  • Remove steak from packaging, pat dry with a paper towel. Score on either side using a sharp knife, making 2 mm deep cuts about 2-3 mm apart and then repeat by cross hatching. Repeat on the opposite side of steak. Rube with oil and salt and set aside.
  • Heat a large skillet over medium heat, adding in the onions cut side down still in their skins (no oil) with a few sprigs of fresh thyme. Cook for about 8 – 10 minutes till flesh side has blackened, push to one side and add in the prepared steak, cook for 2- 3 minutes before turning. Cook 3-4 minutes then remove from pan, set aside and rest whilst preparing sauce.
  • Mix mustard, orange juice, white wine vinegar, extra virgin olive oil, salt and pepper to taste.
  • Break up the cooked warm potatoes and add to the dressing along with the separated burnt onion rings, discarding the skin.
  • Add in the orange segments, radicchio, thinly sliced steak, and chives.
  • Gently toss and serve immediately.
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