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Beef rib-eye with chilli and herb sauce and roast okra

You'll need

500 gm okra 1 tsp each ground cumin and ground coriander ½ tsp fennel seeds 2 tbsp olive oil 4 beef rib-eye (about 400 gm each), at room temperature   Chilli and herb sauce 2 jalapeño chillies in vinegar, drained, seeds removed, finely chopped 1 bunch each flat-leaf parsley and coriander, leaves picked 1 garlic clove, finely chopped 1 spring onion bulb, finely chopped 125 ml (½ cup) olive oil 2 limes, juice only


  • 01
  • Preheat oven to 250C. Combine okra, spices and half the olive oil in a roasting tray. Season to taste, toss to coat, spread in a single layer and roast until golden and tender (10-15 minutes).
  • 02
  • Meanwhile, heat a frying pan over high heat. Brush beef with remaining oil and season to taste, then cook, turning once, until medium rare (3-5 minutes each side). Set aside and keep warm.
  • 03
  • For chilli and herb sauce, process all ingredients in a food processor until smooth. Serve with rib-eye and okra.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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