Bistro Meat With Us Ribeye Steak

Join us in a bistro meal at home with 2024 Outstanding Food Producer Awards gold medal winner and Sustainability Champion finalist, Meat With Us Certified Organic Ribeye, as well as medal winners Oakley’s Potatoes and Lewis Road Butter.

Serves 4

4 x Meat With Us Certified Organic Ribeye Steaks

12 x Oakley’s Petite Golden Gourmets, all purpose potatoes, washed and ready

olive oil for cooking

1 head of broccoli, cut lengthwise into thick slices (steaks)

Lewis Road Creamery Garlic and Parsley Butter

A punchy vinaigrette

1 tablespoon sherry vinegar or use wine vinegar or lemon juice

1 tablespoon Dijon mustard

3 tablespoons extra virgin olive oil

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Heat the oven to 190°C.

Remove steaks from the fridge to allow to return to room temperature.

Cut a shallow cross through the top of each potato and put in a bowl. Drizzle generously with olive oil and season with salt. Toss well to coat then tip out into a shallow oven tray. Put in the oven and cook until tender, about 25-30 minutes.

Put the vinaigrette ingredients in a small jar and season with salt and freshly ground black pepper. Screw on the lid and shake well until emulsified. Taste, adding more salt if needed.

Cook the broccoli in lightly salted water until barely tender. Drain and dry on kitchen paper.

Heat a chargrill until hot. Rub the steaks with a little olive oil then put on the grill. Grill for 2-3 minutes on each side (our steaks were 2.5cm thick) until medium-rare. Season with salt and pepper. Put steaks on 4 warmed plates.

Quickly char the broccoli steaks on both sides on the hot grill. Top steaks with a very generous knob of the savoury butter then add the potatoes and charred broccoli. Drizzle some of the vinaigrette over the broccoli and serve.