Name: Beef rib-eye with chilli and herb sauce and roast okra
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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).

2.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.

3.For chilli and herb sauce, process all ingredients in a food processor until smooth. Serve with rib-eye and okra.

Styling by Lisa Featherby

Styling by Mia Asker