The large chunks of rib-eye used for this dish mean that you’ll get a lovely charred, smoky flavour only a fire can give, but at the same time be able to keep it juicy and medium-rare on the inside. Try this recipe from A Life Digested, by Pete Goffe-Wood, R320, (Quivertree Publications)
INGREDIENTS
- 50g rosemary
- 10 cloves garlic
- 1 lemon
- 50ml extra virgin olive oil
- 3kg rib-eye
- 10 red onions
- 10 large field mushrooms
- salt and pepper
For the masala butter
- 1 onion
- 2 cloves garlic
- olive oil
- 2T curry powder
- 1T lemon juice
- 1T Worcestershire sauce
- 4 anchovy fillets
- 2T baby capers
- 1t salt
- 1T pepper
- 10g basil
- 10g flat-leaf parsley
- 250g soft unsalted butter
- salt and pepper
METHOD
- Roughly chop the rosemary, garlic and lemon and combine with the oil.
- Cut the rib-eye into large chunks (about 100g each) and place in the marinade. They should marinate for at least 20 minutes, but for best results leave the rib-eye to sit overnight in the fridge.
- Peel the red onions and blanch in boiling salted water until soft (about 10 minutes). Remove from the water and leave until cool enough to handle, then cut in half.
- Thread at least 3 rib-eye chunks onto a stainless-steel skewer, alternating with pieces of onion and mushroom. Repeat for all 10 skewers. Season the meat and grill.
- Serve with masala butter.
To make the masala butter
- Finely chop the onion and garlic and fry in a little olive oil until soft and translucent.
- Add the curry powder and fry for a couple of minutes.
- Place the onion mix with the rest of the ingredients (except the butter) in a blender and blend to a rough paste.
- Add this spice paste to the butter and beat until evenly mixed. Season to taste.