Rib eye steaks with hot smashed potatoes
An easy and delicious way to serve rib eye steaks
Serves
4 - 6
Prep Time
35 mins
Cook Time
25 mins
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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ShareIngredients
2 Quality Mark rib eye steaks on the bonei
600-800g small potatoes
scrubbed3 Tbsp olive oil
2 garlic cloves
crushed3 sprigs fresh rosemary
leaves finely chopped
2 handfuls of basil leaves
a small handful of flat-leaf parsley
1 garlic clove
crushed1 Tbsp lemon juice
3/4 cup olive oil
crisp green salad
Method
Preheat the oven to 210°C.
Place a shallow roasting tray in the oven to heat.
Line a second shallow roasting tray with baking paper.
Heat a barbecue grill plate until hot.
Place steaks on the hot grill and barbecue for 8 minutes.
Transfer to the hot tray and place in the oven for a further 17 minutes.
Remove from the oven and place beef on a warmed plate, cover loosely with foil and a clean tea towel.
Leave to rest in a warm place for 15 minutes or more.
Parboil the potatoes in lightly salted boiling water for 10 minutes. Drain.
Place potatoes on the baking paper lined tray and crush lightly with a potato masher (you want to break the skin).
Drizzle with the oil and season.
Place in the oven and roast for 15 minutes, then remove and sprinkle over the garlic and rosemary.
Return to the oven and roast for a further 10 minutes until crisp and golden.
Place the herbs and garlic in a food processor and season.
Process until the herbs are well chopped.
Add the lemon juice, drizzle in the olive oil and process until well combined.
Place the sauce in a small bowl, cover well with plastic wrap and place in the fridge.
Serve beef with the smashed potatoes, the herb sauce and a crisp green salad.
Nutrition Information per Serving (347g)
This nutrition analysis is based on 6 serves and does not include the green salad to serve.
