Rib eye steaks with hot smashed potatoes
An easy and delicious way to serve rib eye steaks
4 - 6
Serves
35 mins
Prep Time
25 mins
Cook Time
Recipe author
Kathy Paterson
Surprise your guests with something a little more special than what you would normally barbecue. This is the ultimate recipe for when you want to impress without spending too long standing over the grill. Serve alongside smashed potatoes with aromatic rosemary and garlic to complement the beef perfectly.
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Ingredients
Beef
2 Quality Mark rib eye steaks on the bone
i
Smashed potatoes
600-800g small potatoes
scrubbed
3 Tbsp olive oil
2 garlic cloves
crushed
3 sprigs fresh rosemary
leaves finely chopped
Herb sauce
2 handfuls of basil leaves
a small handful of flat-leaf parsley
1 garlic clove
crushed
1 Tbsp lemon juice
3/4 cup olive oil
To serve
crisp green salad
Method
To Grill Beef
To Make Potatoes
To Make Sauce
To Serve
1
Preheat the oven to 210°C.
2
Place a shallow roasting tray in the oven to heat.
3
Line a second shallow roasting tray with baking paper.
4
Heat a barbecue grill plate until hot.
5
Place steaks on the hot grill and barbecue for 8 minutes.
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6
Transfer to the hot tray and place in the oven for a further 17 minutes.
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7
Remove from the oven and place beef on a warmed plate, cover loosely with foil and a clean tea towel.
8
Leave to rest in a warm place for 15 minutes or more.
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Nutrition Information per Serving (347g)
This nutrition analysis is based on 6 serves and does not include the green salad to serve.
Energy
2795kJ (668 kcal)
Protein
39.0g
Total Fat
47.3g
Saturated Fat
10.2g
Carbs
21.0g
Dietary Fibre
2.8g
Sodium
82.4mg
Iron
4.1mg
Zinc
7.0mg
Vitamin B12
1.6µg
