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

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

Serves 4



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


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.


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

RECIPE Sophia Young PHOTOGRAPHY Ben Dearnley STYLING Sophia Young


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