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

You'll need

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 (½ cup) plain flour 85 gm (½ cup) fine cornmeal 3 (110gm each) white onions, cut into 1cm slices and separated into rings ½ cup buttermilk To serve: grainy mustard


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The gutsy, roasted berry flavour of a French grenache-based red.

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