prep & cook
facts and info
hundreds of great recipes
free downloadable booklets
Blackened Beef Rib Eye Steak with Creole BBQ Sauce and Fruity Fennel Slaw
3 / 5
Thick lean beef rib eye or sirloin steak
Cooking Time Detail:
Rare: 2–3 minutes per side
Medium: 4–5 minutes per side
Well done: 6–7 minutes per side
2 Thick lean beef rib eye or sirloin steak
2x5mlsp (2tsp) Black peppercorns
2.5mlsp (½ tsp) Dried red chilli flakes
2.5mlsp (½ tsp) Mustard seeds
200ml Carton of pineapple juice
15mlsp (1tbsp) Tomato ketchup
15mlsp (1tbsp) Mango chutney
15mlsp (1tbsp) Cider vinegar
½ Fennel bulb, finely sliced
1 Mango, peeled and sliced
1 Papaya, peeled and sliced
½ Lime , juice
15mslp (1tbsp) Mint, chopped
Crush together (either using a pestle & mortar, or bowl and wooden spoon)the pepper corns, dried chilli flakes and mustard seeds and coat each side of the steaks.
Add to a saucepan the pineapple juice, tomato ketchup, mango chutney and vinegar. Bring to the boil and simmer for about 10 minutes to reduce until thick and syrupy.
Take the sliced fennel bulb and plunge into boiling water, then cold water and then drain. Combine this with the sliced fruit along with the lime juice and chopped mint. Mix together and chill.
Cook the steaks on a pre-heated grill, griddle or barbecue using the cooking times above.
Serve the steak with a dipping bowl of the Creole BBQ sauce and a large spoonful of fruity fennel slaw.
© copyright 2009 Meat matters.com | All rights reserved