Name: Rib-eye steak with cornmeal onion rings and charred tomato salad
Yield: 4
Ingredients: 500 gm grape or cherry tomatoes; 1 red capsicum; 2 tsp cabernet sauvignon vinegar or other red wine vinegar; 6 baby golden or red beetroot, trimmed, boiled, peeled and halved; ½ tsp cayenne, plus a pinch; 4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature; For shallow-frying: vegetable oil; 75 gm plain flour (½ cup); 85 gm fine cornmeal (½ cup); 3 white onions, cut into 1cm slices and separated into rings (110gm each); ½ cup buttermilk; To serve: grainy mustard

Rib-eye steak with cornmeal onion rings and charred tomato salad

Australian Gourmet Traveller fast recipe for rib-eye steak with cornmeal onion rings and charred tomato salad

Serves 4

Ingredients

500 gm grape or cherry tomatoes

1 red capsicum

2 tsp cabernet sauvignon vinegar or other red wine vinegar

6 baby golden or red beetroot, trimmed, boiled, peeled and halved

½ tsp cayenne, plus a pinch

4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature

For shallow-frying: vegetable oil

75 gm plain flour (½ cup)

85 gm fine cornmeal (½ cup)

3 white onions, cut into 1cm slices and separated into rings (110gm each)

½ cup buttermilk

To serve: grainy mustard

Method

Main

1.Char-grill or barbecue tomatoes, turning for 2 minutes or until just beginning to collapse, then place in a bowl. Char-grill or barbecue capsicum for 5 minutes or until charred. Cool slightly, then peel, remove seeds and cut into thin strips, add to tomatoes with vinegar, beetroot and a pinch of cayenne, then season to taste and stir gently to combine.

2.Brush steaks with a little oil, then barbecue over medium heat for 6 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate, season to taste and leave for 10 minutes.

3.Meanwhile, combine flour, cornmeal and cayenne in a bowl. Toss onion rings with buttermilk in a bowl until well coated, then add to flour mixture and toss until well coated. Heat 2cm vegetable oil in a frying pan and cook coated onion rings, in 3 batches, for 45 seconds on each side or until golden, then drain on absorbent paper. Serve onion rings immediately scattered with salt, with steaks topped with a spoonful of mustard and charred tomato salad.