HUGE RIB EYE STEAKS WITH THE FAMILY COOK
Location - The Incredible Campbelltown Food trail
Recipe - RIB EYE STEAK WITH CHIMICHURRI, SMASHED GARLIC & ROSEMARY POTATOES, CHARRED BROCCOLINI & GREEN BEANS WITH CHILLI AND TOASTED ALMONDS BROWN RICE & QUINOA SALAD
Serves: 6
Prep time: 25
Cook time: 40
The Campbelltown Food trail has been an iconic trail here in Adelaides Eastern Suburbs. The region of Campbelltown has such a rich history and a hive of Food manufacturing here in SA.
Exploring more incredible business’s along Campbelltown’s Food trail led us straight to Victoria Braithwaite owner and creator of The Family Cook.
We challenged Vic to cook up a Family dinner recipe something that is hearty, fresh and on course made up of produce found along the trail.
Here is Vic’s creation all paired with local Catlin Wine’s Pudding and Pie Pinot Nior
Join us as we explore some of Adelaides best artisan producers along the Campbell town food Trail.
A huge thanks to these food trail artisans for helping create this episode, head over and check them out:
Catlin Wines - https://catlinwines.com.au/
Tony and Marks - https://www.tonyandmarks.com.au/
INGREDIENTS:
1 bottle of Catlin Wines Pinot Nior
2 x 500-750g Rib Eyes
Salt Pepper
Olive Oil
Brown Rice Quinoa Salad
Baby spinach
Brown rice & quinoa
Diced red onion
Diced Cucumber
Diced Baby tomatoes
Diced Red capsicum
Dried cranberries
Toasted pepitas (did this at home)
Fresh mint (you can just tear it)
Fresh dill (chopped)
Fresh parsley (chopped)
Potatoes and Greens
Chilli flakes
Sea salt
Cracked pepper
Toasted flaked almonds
Medium Potato whatever is in your pantry.
Green beans and broccolini
Chimichurri
1 cup flat-leaf parsley leaves
1 tbsp fresh oregano leaves
4 garlic cloves
½ tsp chilli flakes
¼ cup red wine vinegar
½ tsp salt
Freshly cracked black pepper
½ cup extra virgin olive oil
INSTRUCTIONS
Eye Steaks
First up the steaks, Keep it simple the quality of the steak does all the talking. Season generously with sea salt and cracked black pepper.
Drizzle a little olive oil onto the BBQ plate and sear the steak on both sides. Use a meat thermometer if you have one and cook until it reaches 54–57°C for a perfect medium rare. Once cooked, wrap it loosely in foil and let it rest for 10 minutes. Trust me, don’t skip this step! It locks in all those beautiful juices while you finish the sides, leaving you with a steak that absolutely melts in your mouth.
This will take awhile if you go for a steak as big as we did so perfect time to get your potatoes on at the same time.
Smashed Garlic & Rosemary Potatoes.
I parboiled the baby red potatoes at home to speed things up before headed out to the barbie. Place them onto the BBQ with whole garlic cloves and fresh rosemary. Once they’ve started to crisp, gently smash each potato with a spatula or in our case hammer!
Drizzle with a little more olive oil and season with sea salt and cracked pepper.
Golden, crispy edges are what you’re chasing!
I also blanched the broccolini and green beans beforehand. Not only does this make them quicker to cook, but it keeps that gorgeous vibrant green colour.
Throw them onto the BBQ until lightly charred. To finish, sprinkle Chilli flakes, Sea salt, Cracked pepper, Toasted flaked almonds Simple, colourful and packed with flavour.
Brown Rice & Quinoa Salad
I brought with me pre-cooked brown rice and tri-colour quinoa to make life easy.
(Confession... I meant to add chickpeas but completely forgot to bring them! They’d make a great addition.) Mix together; Baby spinach , brown rice & quinoa, Diced red onion, Diced Cucumber, Diced Baby tomatoes, Diced Red capsicum, Dried cranberries, Toasted pepitas (did this at home), Fresh mint (you can just tear it) , Fresh dill (chopped) and Fresh parsley (chopped). Fresh herbs really make this salad sing.
I finished the salad with creamy goat’s cheese, but feta would be just as delicious.
Dress simply with extra virgin olive oil.
If you’re skipping the chimichurri, this salad is beautiful with a sticky balsamic dressing and olive oil instead.
Chimichurri
This bright, fresh sauce is the perfect partner for steak and adds a beautiful pop of colour. 1 cup flat-leaf parsley leaves, 1 tbsp fresh oregano leaves, 4 garlic cloves, ½ tsp chilli flakes, ¼ cup red wine vinegar, ½ tsp salt, Freshly cracked black pepper and ½ cup extra virgin olive oil
Pop everything into a Nutribullet and blitz until combined, or finely chop the herbs and garlic by hand and shake everything together in a glass jar.
Like all good BBQ cooking, don’t be afraid to make it your own. Add a little more garlic, a little extra chilli or another splash of olive oil - there’s no right or wrong.
Happy cooking! And remember, recipes are just a guide... the best ingredient is sharing good food with great company.
With love,
Victoria x